This salad is best if the ingredients are well chilled so prepare them ahead of time and keep separately in the refrigerator. Spinach salads hold up well on a buffet table making this is a great holiday pot-luck dish. Toss just before serving.
- 1 bunch baby spinach, rinsed and dried
- 1 medium seedless orange
- 1 bunch radishes
- 1 beet
- 2 Tbsp extra virgin olive oil
- 2 Tbsp orange juice
- 1 Tbsp rice wine vinegar
- 2 tsp sugar
- 1 tsp orange flower water (available at FireHouse Gourmet)
- 1 tsp freshly grated ginger
Peel the orange and cut into segments, removing as much white pith as possible; set aside. Cut the greens off of the radishes and beets and scrub well under cold water. Shred the radishes and beet with a mandoline or food processor to achieve a fine julienne. Gently mix the julienne radishes and beet together.
Whisk together the dressing ingredients. Toss the spinach with just enough to evenly coat the leaves. Place spinach in a salad bowl or on a platter. Arrange the orange segments on top of the spinach. Gently arrange the radish and beets around the dish or place artfully in the centre. Drizzle generously with remaining dressing. Serve.
More salad recipes featuring oranges: