Spinach salad with warm spicy citrus dressing

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“A very light, tasty salad. Simple but different”

Ingredients Nutrition

  • 2 -3 cups young spinach, washed,trimmed and patted dry
  • 12 red bell pepper, cut into long thin ribbons
  • 4 tablespoons shelled sunflower seeds
  • Dressing
  • 1 orange, juice of
  • 12 lemon, juice of
  • 2 teaspoons oil (use canola, or a mixture or a flavorful nut oil and canola)
  • 1 teaspoon softened cream cheese (light is ok)
  • 1 -2 teaspoon chili flakes


  1. Wash, trim and dry the spinach.
  2. Cut the red pepper in to decorative strips.
  3. Make the dressing: In a small pan, combine the juices and the oil over medium heat.
  4. Heat, stirring briskly until bubbling and the oil begins to emulsify with the juices.
  5. Add the cream cheese and stir until it is entirely melted and incorporated.
  6. Add the chili flakes and take off the heat.
  7. Arrange the spinach and the red pepper on 2 plates.
  8. Sprinkle the sunflower seeds on top of the salads and around the edge of the plate.
  9. (Can be made ahead of time up to this point).
  10. Strain the dressing through a fine seive.
  11. Return to the pan and reheat if it is not still warm.
  12. Pour hot over the salads and enjoy immediately.

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