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Epicurious
Bon Appétit

Spinach Salad with Oranges and Almonds

4.2

(65)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Preparation

  1. Step 1

    Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)

    Step 2

    Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

TagsSaladOrangeCitrusFruitScallionOnionRoot VegetableVegetableSpinachLeafy GreensAlmondNutSideDinnerLunchDairy FreeGluten FreeVegetarianKetoQuickEasyWeeknight MealsNo-CookBon Appétit
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