| Baby Spinach Salad with
Oranges and Pine Nuts
Ingredients:
A few handfuls of Baby Spinach
1/2 Red Onion, soaked in 1/4c of White Wine Vinegar
1/4c of Pine Nuts, toasted
2 Naval Oranges
3T Olive Oil
Directions:
Preheat the over or toaster oven to 350 degrees. Wash baby spinach
leaves and place in a medium salad bowl. Slice the half onion into
thin half-moon slices and cover with the vinegar. Allow the onion
to soak for 10 minutes. Place the pine nuts on a sheet tray in the
oven and toast about 8 minutes. Check often as the nuts burn easily.
With a knife, slice off the skin, taking off the white pith so that
only the juicy fruit remains. Carefully remove each section of fruit,
leaving the white core and pith. Squeeze the remaining juice from
the pith into a small bowl. Whisk the olive oil into the orange
juice to combine, season with salt and pepper. Toss the onion, pine
nuts and the orange sections together. Drizzle with the orange vinaigrette.
© 2004 Gay Men's Health Crisis |
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