Citrus Spinach Salad
- 1 lb. raw baby spinach
- 12 orange segments
- 12 grapefruit segments
- ½ c. red onion, thinly sliced
- 12 grape tomatoes, cut in half lengthwise
- zest and juice of 1 orange
- zest and juice of 1 lime
- 1 large shallot, quartered
- 2 t. olive oil
- ½ t. sea salt
- ¼ t. ground black pepper
- 1 pinch of cayenne pepper
In a large mixing bowl combine spinach, orange segments, grapefruit segments, red onion and tomatoes. Purée vinaigrette ingredients in blender or food processor then slowly drizzle over salad mixture until lightly coated.
pro tip: Serve with Pistachio-Crusted Whitefish for a complete and delicious meal!
Chef’s recipe has layers of flavor beginning with roasting the tomatoes, and then adding Indian spices. You can use any kind of tomato for this sauce but it may need to be reduced (cooked longer) if you use beefsteak tomatoes rather than paste tomatoes.
These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.