salad recipe for party, healthy recipes, orange salad

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50 min

Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette

Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 1

Time

50 min

Serving

5 persons

Calories

0

Rating

0.00 rating-star (0)

Cuisine

American
Author: Antonina Blum

It’s a terrific salad for entertaining because it’s elegant and different, and you can do all of the preparation ahead of time.

Ingredients

  • extra virgin olive oil : 0.75 cup
  • balsamic vinegar : 0.25 cup
  • ground cinnamon : 1 tsp
  • ground nutmeg : 0.25 tsp
  • salt : 0.2 tsp
  • large red onion : 1 piece (cut into 1/8-inch thick rounds, try to keep the rounds intact)
  • naval oranges : 4 piece
  • baby spinach : 7 oz (about 5 cups, or watercress or arugula)

Metric Conversion

Stages of cooking

  1. Ingredients.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 2
  2. Let’s begin. For the vinaigrette, whisk together the olive oil, balsamic vinegar, spices and salt.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 3
  3. Dip the onion slices into the vinaigrette, being careful to keep the rings intact. Then arrange the onions on foil-lined baking sheet.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 4
  4. Broil until soft and lightly caramelized, 5-10 minutes. Keep an eye on them so they don’t spark and burn.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 5
  5. Set aside until ready to assemble the salad. Next, slice the oranges into rounds and place them in a dish with the vinaigrette to marinate for at least 30 minutes or up to several hours.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 6
  6. When ready to serve, arrange the baby spinach on a platter or individual plates, then top with the caramelized red onions and marinated oranges. Drizzle vinaigrette from soaked oranges over top or serve on the side.

    Note: O’Connell serves the oranges and onions buffet-style on a platter garnished with watercress. You can serve them on a bed of baby spinach instead because it’s a bit more substantial and watercress can be hard to find.

    Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette Photo 7

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