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Blood Orange Spinach Salad with Pine Nuts
Blood Orange Spinach Salad with Pine Nuts Eileen Goltz | Dairy

Starring sweet, flavorful Blood Oranges and spinach, this taste bud-tantalizing salad is rounded out with fresh parmesans.

  • 2 to 3 Clementines, segmented or sectioned
  • 3 to 4 oz. fresh Parmesan cheese, shredded
  • 3 Tablespoons pine nuts or chopped walnuts, toasted
  • 4 cups packed (9 oz.) baby spinach

    Lemon-Blood Orange Vinaigrette Dressing:
  • 1 peeled Blood Orange
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

  1. Place the spinach in a salad bowl.
  2. Arrange the Blood Orange segments, cheese and nuts over the baby spinach.
  3. Combine all dressing ingredients in a blender or food processor and process to combine.
  4. Drizzle the dressing over salad or serve on the side.
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