Baby Spinach Salad With Strawberries, Oranges and Toasted Pecans

By janriff924

Ingredients

• For the dressing
• Juice and finely grated zest of 1 orange (1/4 cup juice, 1 teaspoon zest)
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon-style mustard
• 2 teaspoons honey, or more to taste
• 2 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• For the salad
• 3 to 4 ounces baby spinach leaves, washed and dried (about 6 cups)
• 2 large navel oranges, cut into segments (see NOTES)
• 8 ounces strawberries (hulled), small ones cut in half, medium ones quartered, large ones cut into eighths (a generous 1 cup cut-up)
• 1/2 cup pecan halves, toasted and coarsely chopped (see NOTES)

Details

Servings 4
Adapted from projects.washingtonpost.com

Preparation

Step 1

To make the salad into a meal, top with grilled salmon. The extra orange dressing can serve as a sauce for the fish.

Prepare the dressing: Whisk together the orange juice, zest, vinegar, mustard and honey in a small bowl. Slowly whisk in the oil to form an emulsified dressing. Season with salt and pepper to taste. The yield is a scant 1/2 cup.

Place the spinach in a salad bowl or on individual plates. Scatter the oranges and strawberries over the spinach; top with the toasted pecans. If making one large salad, pour 1/4 cup of the dressing over the salad and toss to mix. If making individual salads, drizzle a tablespoon over each salad. Serve immediately.

Toast the nuts in a small, dry skillet over medium heat for a few minutes until they are fragrant and lightly browned, stirring often to keep them from burning.



Nutrition Facts

Information per serving
Calories: 150
Total Fat: 10g 15
Total Carbohydrates: 18g 6
Dietary Fiber: 4g 16
Protein: 2g