Spinach-and-basil Salad

By jnkhockey

Dark green leaves provide the backdrop for a flavorful mix of smoked cheese, slices of tart oranges, red onions

Ingredients

• 3 tbsp olive oil
• 1 tbsp red wine vinegar 1 tsp brown sugar
• 1/2 tsp leaf oregano
• Pinch of salt
• 1/4 tsp black pepper
• 1 bunch of spinach
• 1/4 cup fresh basil (optional)
• 1/4 cup chopped red onion
• 1 seedless orange
• 1/4 Ib (125 g) smoked Edam or Gouda cheese, cut into cubes, or goat cheese, crumbled'
• 2 tbsp roasted pine nuts (optional)

Preparation

Step 1

1. In a small bowl, whisk olive oil with red wine vinegar, sugar, oregano, salt and pep¬per. Set aside until ready to use. Covered and refrigerated, dressing keeps well for several weeks.
2. Prepare salad ingredients by washing spinach and basil, if using. Pat dry and dis¬card stems. Tear spinach into bite-size pieces but keep basil leaves whole. Then, place leaves in a medium-size bowl along with red onion. Peel orange and remove any white pith. Cut orange into thin round slices. Toss with spinach mixture. Sprinkle with cheese and pine nuts. To keep greens crisp, cover with a damp towel, then plastic wrap, and refrigerate. Salad will keep well for about 2 days. Toss salad with dressing just before serving.

Nutrients per serving 9.6 g prot:in, 18.3 gfat, 9.1 g carbohydrates, 2.3 mg iron, 296 mg calcium, 230 calories