At a Glance
- Prep Method: null
- Special Requests: Gluten Free
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Recipe developed for USPB by Joyce Goldstein
Ingredients
For 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
- Salt and black pepper to taste
- Optional: sugar if tomatoes are too acidic
- 2 tablespoons tomato puree
For 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
In medium bowl, whisk together the ingredients for the vinaigrette. Toss the spinach leaves with some of the vinaigrette and place them on salad plates. 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. Makes 6 servings.
Calories: 218 Fat: 13g Sodium: 51mg Fiber: 6g Protein: 6g
