Wilted Spinach Salad with Oranges, Radishes, and Citrus Vinaigrette
A salad that is bold in flavor and packed with nutrients. The vitamin C from the citrus helps us to absorb the iron from the spinach. An excellent way to enjoy local baby spinach during your holiday meal.
Ingredients:
5 ounces baby spinach, about 6 cups
3 tablespoons extra virgin olive oil
1 clove garlic, minced or pressed through a garlic press
1/4 teaspoon grated zest and segments from 2 medium oranges
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon honey or sucanat
1 tablespoon juice from 1 lemon
4 medium radishes, grated on the large hole of a box grater (about 1/3 cup)
Directions:
Place the spinach in a large bowl. Cook the oil, garlic, orange zest, salt, pepper, and honey in a small skillet over medium heat until the garlic is slightly softened, 1 to 2 minutes. Add the lemon juice and swirl to incorporate. Pour the warm dressing over the spinach. Add the orange segments and grated radishes and toss gently with tongs to wilt. Serve immediately. Serves 4.