Wednesday, November 25, 2009

spinach, basil, blood orange salad

Tomorrow I am responsible for a salad, vegetable and potato dish for our family Thanksgiving dinner. I am going to be making the Chipotle Sweet Potatoes, roasted asparagus, and this salad. With all the heavy foods typically served for this meal, we could use a light and refreshing salad to mix up flavors a bit. This recipe has become my go-to for pot lucks and group meals. My mom sent it to me so I am not sure where it came from.

Happy Thanksgiving to you! I won't be posting for a few days enjoying my kids, family and the great outdoors!

Spinach, Basil, and Blood Orange Salad
  • 2 Blood Oranges (can use regular navel oranges too)*
  • 1/4 cup Extra Virgin Olive Oil
  • 2 TBL Balsamic Vinegar
  • 1 TBL fresh Lime Juice 
  • Kosher Salt and Pepper 
  • 1 Red Onion (sliced thin into 1" strips) 
  • 1/2 cup Cran Raisins 
  • 1 large bag Spinach  
  • 2 cups Basil (torn into large pieces) 
  • 1/2 cup toasted Pumpkin Seeds
    Combine oil, vinegar, lime juice with salt and pepper.  Mix well and set aside. In large serving bowl put orange slices, onion, cran raisins.  Pour dressing over and gently combine.  Toss in spinach and basil.  Top with pumpkin seeds.

    *Note:  I like to cut off the skin of the orange with a knife so there is no white left on the orange. Then section the orange, cutting each section in half. 

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