Blood Orange Spinach Salad with Pine Nuts (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 to 3 Clementines, segmented or sectioned 3 to 4 ounces fresh Parmesan cheese shredded 3 tablespoons pine nuts or chopped walnuts, toasted 4 cups packed (9 ounces) baby spinach Lemon-Blood Orange Vinaigrette Dressing 1 peeled Blood Orange 1 tablespoon fresh lemon juice 2 teaspoons olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper

Instructions

Place the spinach in a salad bowl. Arrange the Blood Orange segments, cheese and nuts over the baby spinach. Drizzle the dressing over salad or serve on the side. Makes 4 servings. For the dressing, Combine all dressing ingredients in a blender or food processor and process to combine.

Serving Size

Serves 4 to 6.

Notes

Starring sweet, flavorful Blood Oranges and spinach, this taste bud-tantalizing salad is rounded out with fresh parmesans.

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