Christy Rost
celebrating home and family

Baby Spinach Salad With Citrus Vinaigrette

| Christy Rost
  • 1 large bunch baby spinach, rinsed and stemmed
  • 2 naval oranges, peeled and sliced
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard (I use Maille)
  • 1 teaspoon orange zest
  • salt and freshly ground black pepper

Place spinach in a large serving bowl; top with orange slices.

In a small bowl, whisk together the orange juice, oil, vinegar, mustard, orange zest and seasonings until well blended. Pour over spinach salad, toss well and serve.

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