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| Food Mood: Light and Healthy | |
| Cuisine: New American/Regional | |
Servings: |
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Ingredients |
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| Dressing: 2/3 cup extra virgin olive oil, divided 2 Tbsp chopped shallots 1 garlic clove, coarsely chopped 2 Tbsp red wine vinegar 1 Tbsp balsamic vinegar grated zest of 1 orange salt and freshly ground pepper 12 oz spinach leaves, stems removed, torn into bite-sized pieces 16 oz bunch Arugula, stems removed, torn into bite-sized pieces 2 large seedless oranges, cut into segments 1/3 cup coarsely chopped black olives |
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Method |
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| 1. Make the dressing: In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the shallots and garlic and cook until the shallots soften, about 2 minutes. Transfer to a blender and add the vinegar. With the machine running, slowly add the remaining 1/2 cup of oil. Season with salt and pepper. Cool completely. 2. In a large bowl, combine the spinach and Arugula. Toss with dressing. Add the oranges and olives and toss again. Serve Immediately. *You can use brown sugar to sweeten balsamic vinegar (if desired) |
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Recipe source: The Silo |
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