Please consult the OU's guidelines for checking fruits and vegetables.

Blood Orange Spinach Salad with Pine Nuts
Blood Orange Spinach Salad with Pine Nuts Eileen Goltz | Dairy
20 minutes 20 minutes
4 to 6 servings

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

Ingredients
  • 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

Instructions
  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.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.


For more information on Eruv Tavshilin click here.