Baby Spinach Salad with Citrus, Avocado, Tangerine & Basil March 29 2014, 0 Comments
Avocado and a variety of cheeses and nuts provide complimentary flavours and textures. Create an irresistible infusion perfectly suited to Mediterranean cuisine.
4 cups Baby spinach
1 Red onion – slivered
2 Oranges – peel and sliced
1 cup cherry tomatoes
Oliv Basil Olive Oil
Oliv Tangerine Balsamic Vinegar
Optional: sliced avocado, crumbled feta cheese, slivered almonds, or blue cheese and walnuts
Assemble spinach on serving plates. Top with oranges, cherry tomatoes, onion, and optional ingredients. Drizzle Oliv Tangerine Balsamic Vinegar and Oliv Basil Olive Oil. Season with sea salt and fresh ground pepper.
*To remove peel and white pith from the orange. First cut off top and bottom, and then slice alongside of fruit, cut each segment out by cutting a “V” shape in between individual sections.