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Spinach & Sunflower Salad w/ Orange Vinaigrette
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The perfect salad for entertaining -- a kaleidoscope of colors with textures ranging from sweet to salty and silky to crunchy. Dressing can be made 2-3 days ahead and refrigerated.
5 tablespoons rice vinegar
2 tablespoons frozen orange juice concentrate
1 tablespoon sunflower oil
1 teaspoon dried oregano, crushed
1/8 teaspoon salt
8 cups spinach, washed, dried, and trimmed
½ cup beets, drained, sliced or julianned
½ cup mandarin oranges, drained
¼ cup feta cheese, crumbled
¼ cup caramelized sunflower kernels
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Combine vinegar, orange juice concentrate, oil, oregano, and salt in a small bowl and whisk briskly.
Pour dressing over spinach and toss until spinach is coated. Equally divide spinach onto 4 salad plates. Arrange beets, oranges, cheese, and sunflower kernels evenly on each salad.
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| 4 servings |
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