May 31, 2009

Spinach and Oranges in a Chipotle Vinaigrette

Recipe from one of my professor's at Bastyr University: Mary Bowman

The Salad:
1 Bunch fresh spinach greens
1 Navel orange
1 Avocado

The Dressing"
2 tablespoons orange juice
1 tablespoon honey
1/2 of an orange, peeled and chopped
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1 shallot coarsely chopped
1 teaspoon sea salt
1 canned chili chipotle, or a half of a chili depending on your heat tolerance (or 1/2 teaspoon dried chili powder)

Wash and dry the spinach leaves. Peel the orange and cut it into irregular, but bite sized pieces. Remove the seeds from the chili. Combine the dressing ingredients in a blender. In a large bowl, toss the spinach and orange pieces with the dressing. Serve garnished with avocado slices. Enjoy!
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