Salad > Leafy Salads > Spinach Salad

Navel and Spinach Salad Recipe

Ingredients with Measurements:
- 4 navel oranges, peeled and sliced
- 6 cups baby spinach leaves
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted walnuts, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a large bowl, combine the sliced navel oranges, baby spinach leaves, and thinly sliced red onion.

2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper until well combined.

3. Pour the dressing over the salad and toss gently to coat.

4. Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad.

5. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g

Substitutions for ingredients:
- You can substitute goat cheese or blue cheese for the feta cheese.
- You can substitute pecans or almonds for the walnuts.

Variations:
- Add sliced avocado for extra creaminess.
- Add sliced grilled chicken or shrimp for extra protein.
- Add sliced strawberries or dried cranberries for extra sweetness.

Tips and tricks:
- To make this salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
- To toast the walnuts, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant and lightly browned.

Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.

Garnishes:
- None

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve this salad with a side of crusty bread or a bowl of soup.

Troubleshooting advice:
- If the dressing is too tart, add more honey to sweeten it.

Food safety advice:
- Wash your hands and all produce thoroughly before preparing this salad.

Food history:
- Navel oranges are a type of sweet orange that originated in Brazil in the early 19th century.

Flavor profiles:
- This salad is sweet, tangy, and nutty.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.

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Taste: Tangy, Sour, Sweet, Savory