Spinach and Citrus Salad With Berry Vinaigrette
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
4 appetizers
- Serves:
- 4
ingredients
- 1⁄4 cup fresh blackberries (or frozen and thawed)
- 2 tablespoons fresh orange juice
- 1 tablespoon red wine vinegar
- 2 tablespoons flax seed oil
- 8 cups baby spinach leaves
- 1 red grapefruit, peeled and segmented
- 1 red onion, thinly sliced
- 1 1⁄2 cups sliced mushrooms
- 3 tablespoons chopped walnuts (for a nut free version use sunflower seeds or omit) or 3 tablespoons almonds (for a nut free version use sunflower seeds or omit)
directions
- In a bowl (or small blender), mash the blackberries until no chunks remain.
- Stir in the orange juice, vinegar and oil. Cover and refrigerate until serving.
- In a salad serving bowl toss together the spinach, grapefruit segments, orange segments, onion and mushrooms.
- Pour the dressing over top of the salad and toss well to combine.
- Garnish with the chopped walnuts and serve immediately.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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