Blood Orange And Spinach Salad

Blood Orange And Spinach Salad

Think salads are only for summer? Think again. Winter is prime-time for some of the most satisfying — and healthy — greens grazing.And one of my favorite in-season salad ingredients is the blood orange. Grown mostly in southern Italy and Spain, they also thrive in Texas and California. I came across them this week at a terrific farmers’ market where these exotic fruits these were selling out fast! (If you don’t have a year-round farmer’s market, you’ll still be able to find them in some specialty grocery stores from December through March.)Smaller than other oranges, this variety packs a big boost of antioxidants. In fact, they’ve got more Vitamin C than any other citrus. The reason is the distinctive deep ruby-red color of their juicy pulp. The pigment is due to the presence of anthocyans, highly beneficial flavonoids.The flavor of these fruits is also unique: sweet, and slightly tart, with a little hint of raspberry. They’re best fresh, and that’s why I sometimes just slice ‘em and eat ‘em!But combining them with two other mega-nutritious ingredients — spinach and walnuts (also rich in the antioxidants essential for healthy cells, as well as high in fiber, Vitamin K and anti-inflammatory properties) — is a great way to make a quick and easy one-plate meal. And it’s especially delicious and refreshing after a workout. Plus, this recipe will only take you 10 minutes, tops, to prepare.

This recipe contains , olive oil, oranges (blood), white vinegar, honey, salt, , spinach, walnuts, oranges (blood),

Serves 2 servings

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