Recipe courtesy of the U.S. Potato Board.
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 ground black pepper to taste
Optional: Sugar if tomatoes are too acidic
2 tablespoons tomato purée
8 cups spinach leaves, well washed
6 very small red potatoes (about 8 to 10-ounce), roasted or boiled and then sliced
1 cup celery, sliced 1/4-inch thick
1/4 cup finely diced red onion
Segments of 4 oranges (about 32 pieces) minus peel, pith and membrane
1/2 cup toasted slivered almonds
- For Tomato Vinaigrette: In medium bowl, whisk together the ingredients for the vinaigrette.
- For Salad: 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.
Nutritional Information Per Serving (1/6 of recipe): Cholesterol: 0mg; Total Carbs: 24g; Fiber: 6g; Protein: 6g; Sodium: 51mg.
Recipe and photograph courtesy of the U.S. Potato Board.