Always well received by those who require a refreshing accompaniment to their bbq food
Preparation Time: Salad 10 minutes, dressing 2 minutes
225g Baby Leaf Spinach
2 large, sweet oranges
½ red onion
3 tbsps extra virgin olive oil
2 tbsps freshly squeezed orange juice
2 tsp lemon juice
1 tsp clear honey
1/w tsp whole grain mustard
Salt and pepper
Wash the spinach leaves under cold water and dry them thoroughly with kitchen roll.
Tear the spinach leaves into bite size pieces (do not cut as this bruises the spinach).
Carefully peel each orange and then remove the pith. Divide into segments.
Chop the onion and then mix the salad leaves and orange segments in a serving dish and then scatter the chopped onion over the salad.
Whisk together the olive oil, orange juice, lemon juice, honey and mustard. Add salt and pepper to taste.
Pour the dressing over the salad just before serving and toss well to coat all the leaves and orange segments.
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