Salad

Ensalada Andaluz (Potato and Orange Spinach Salad )

  • Ready Time: 20min
    No Reviews
  • Prep Time: 10min
    Cook Time: 10min
  • Potato Type: Petite
  • Serves: 6
    Prep Method: BoiledRoasted
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Description

Recipe developed by Joyce Goldstein

Ingredients

Tomato Vinaigrette

  • 1 cup mild olive oil
  • 1/2 cup diced plum tomatoes (canned are acceptable)
  • 1/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1/4 cup sherry vinegar
  • 1/4 cup sherry vinegar Salt and black pepper to taste
  • Optional: sugar if tomatoes are too acidic
  • 2 tablespoons tomato puree

Salad

  • 8 cups spinach leaves, well washed
  • 6 very small potatoes (about 8 to 10 ounces), roasted or boiled and then sliced
  • 1 cup celery, sliced _ inch thick
  • 1/2 cup finely diced red onion
  • Segments of 4 oranges (about 32 pieces) minus peel, pith and membrane
  • 1/2 cup toasted slivered almonds

Preparation
Prep Time: 10min | Cook Time: 10min

  1. In medium bowl, whisk together the ingredients for the vinaigrette.
  2. Toss the spinach leaves with some of the vinaigrette and place them on salad plates.
  3. Dress the rest of the ingredients with some of the remaining vinaigrette (there may be some vinaigrette left over, depending on how heavily you like to dress your salads) and place atop the spinach.
  4. Makes 6 servings.

Nutrition

Calories218
Fat13g
Sodium51mg
Fiber6g
Protein6g

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