Recipe of the Week - Light Spinach, Tomato, and Orange Salad|
by Wen Zientek-Sico
Summer is here, and it is the best time to embrace simple recipes that require no heating of the stove or oven. This salad fits the bill perfectly, and even takes less than 10 minutes to prepare. The unique combination of ingredients is not only very attractive, it is also surprisingly good.
Light Spinach, Tomato, and Orange Salad
Dinner parties can, at some times, resemble mine fields as you try to create a menu that will appeal to all of your guests…and not break their diets. A recent dinner party is a good example of this when I hosted a dinner that was composed of several vegans and non-vegans following a low fat diet. Eeek! While the dinner went off well, and I will be sharing the recipes from that dinner in the future, one recipe was a clear winner. This salad is full of flavor and bright colors, and is acceptable for almost everyone, regardless of what type of diet they are following. It is also very light and refreshing, which is perfect for these hotter summer days.
6 cups baby spinach leaves
4 plum tomatoes
2 large oranges
1 tablespoon rice vinegar
2 teaspoons crumbled dried thyme
2 tablespoons extra virgin olive oil
Wash and spin dry the spinach. Place the spinach in a large bowl. Cut the tomatoes into small wedges, and add to the spinach. Peel one orange and cut into small thin wedges, reserving the juice. Juice the second orange and add it to the reserved juice. Add the orange wedges to the spinach mixture and toss. Mix together the orange juice, rice vinegar, thyme, and salt and pepper to taste. Whisk in the oil and mix until incorporated. Toss the dressing with the spinach mixture. Serve immediately.
Makes 6 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes