Spinach Salad marinates in balsamic vinegar before being topped with orange slices, dried cranberries, and sunflower seeds, resulting in a flavorful and sunshiny fresh salad.
Since we started subscribing to an organic produce co-op, we’ve been the recipients of all kinds of dark, leafy greens. This is relatively new territory for me. Growing up our only lettuce was iceberg. Spinach rarely made its appearance, let alone its cousins like chard, collard greens, choy, sorrel, or the like.
I met romaine and baby greens in college. We’ve been buds for awhile. I learned to embrace baby spinach a few winters ago in Kansas when that was really the only affordable, familiar, and decent-looking salad green in the dead of February.
But, these past few months have been a veritable whirlwind of greens. We haven’t met everyone yet, but wow! have we made some new acquaintances. And I’m learning what to do with all these greens that were previously totaly strangers: yu choy, sorrel, mustard greens, and Swiss chard.
Lately in our weekly produce box, we’ve been finding large quantities of spinach. This isn’t the baby spinach that we’re used to. It’s a little hardier and therefore not quite as tender. One way that I’ve found that we really enjoy is to marinate it in the dressing for awhile before I serve it. In this way, the spinach wilts slightly without heat, resulting in a very fresh and still crisp salad.
The addition of oranges, dried cranberries, and sunflower seeds lends texture and complexity at the same time as sweet, tart, and nutty goodness.
Spinach Salad with Oranges, Cranberries, & Sunflower Seeds
Spinach Salad marinates in balsamic vinegar before being topped with orange slices, dried cranberries, and sunflower seeds, resulting in a flavorful and sunshiny fresh salad..
Preparation Time: 10 minutes
Total time: 10 minutes
Serves 1 to 2
2 handfuls spinach, torn into bite-sized pieces,
2 tablespoons balsamic vinegar,
1 tablespoon extra virgin olive oil,
kosher salt and freshly ground pepper to taste,
1 orange, peel cut away and sliced into thin rounds,
1 tablespoon dried cranberries,
1 tablespoon sunflower seeds.
1. Place the spinach in a small mixing bowl. Drizzle with the vinegar and oil. Season to taste with salt and pepper.
2. Place the dressed greens on the serving plate. Arrange the orange slices on the spinach. Sprinkle with cranberries and sunflower seeds.
3. Serve immediately or wait 10 minutes before serving if using thicker spinach.
Do you have a favorite recipe using greens?
Next week: Potatoes