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Ingredients
- 4 tablespoons of olive oil
- 2 tablespoons vinegar(champagne, sherry, red wine or apple cider)
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 1 tablespoon shallot(finely chopped)
- 2 teaspoon maple syrup or honey
- 1/4 teaspoon salt
- 1/4 tea. ground pepper
- 1/4 cup coconut flakes, toasted
- 1/4 cup thinly sliced red onion(soak ten minutes in ice water and drain)
- 3 - 5 oranges, peeled with a pairing knife and sliced 1/4 inch(use a mix of navel, blood oranges, mandarins or other ripe citrus)
- 2 cups of baby spinach(or arugula)
- 1/4 cup medjool dates, chopped
- 1/4 cup pistachios, toasted and chopped
- 2 tablespoons mint, chopped
Preparation
- In a small bowl, whisk together the first 8 ingredients until thoroughly combined. Set aside.
- Place the baby spinach or arugula on a platter to form the base of the salad.
- Layer the orange slices over the top.
- Sprinkle with the chopped dates, nuts and toasted coconut.
- Scatter drained red onions and sprinkle with mint.
- Spoon dressing over the top. Season to taste with salt and pepper.
Categories
- Lunch
- Salad
- Side Dish
- Fruit
- Vegetable
- Dairy Free
- Gluten Free
- Vegetarian
- MHealthy