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 ounces fresh Parmesan cheese shredded 3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach
Lemon-Blood Orange Vinaigrette Dressing
1 peeled Blood Orange
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place the spinach in a salad bowl. Arrange the Blood Orange segments, cheese and nuts over the baby spinach. Drizzle the dressing over salad or serve on the side. Makes 4 servings. For the dressing, Combine all dressing ingredients in a blender or food processor and process to combine.