Arugula, Spinach and Orange Salad

Food Mood:
Light and Healthy
 

Cuisine:
Regional American
 

Servings:
 

Ingredients
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

Method
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)

Recipe source:
The Silo