Baby Spinach Salad with Orange and Artisan Red Onions

Servings: 6

Products Used: Artisan® Sweet Italian Red Onions

  • ½ Cup thinly sliced Tanimura & Antle Artisan® Sweet Italian Red Onion
  • 5-6 cups baby spinach (about 8 ounces)
  • 2 oranges, peeled and sliced
  • ½ cup crumbled feta cheese
  • ½ cucumber, thinly sliced
  • ½ cup pine nuts toasted
  • ¼ cup chopped cilantro (for garnish)
For the Dressing
  • ½ cup extra virgin olive oil (EVOO)
  • 1 tablespoon orange marmalade
  • 2 tbsp. honey
  • 2 tablespoons red wine vinegar
  • ¼ tbsp. oregano
  • Pinch of crushed red pepper
  • Salt and pepper
  1. In a non-stick pan, without adding fat, add the pine nuts and heat for a few minutes, until they give off their aromas.
  2. Make the dressing by combining olive oil, orange marmalade, honey, red wine vinegar, oregano, red pepper, salt and pepper in a small bowl. Set aside.
  3. Add the spinich, sliced onion, orange fillets, feta cheese, cucumber, and roasted pine nuts in a large bowl
  4. Top with dressing and toss
  5. Garnish with cilantro and serve