Ribbon Salad with Orange Vinaigrette
Ribbon Salad with Orange Vinaigrette
30 minutes
Salads
Ingredients
- 1 medium zucchini
- 1 medium carrot
- 2 medium oranges
- 3 cups fresh baby spinach
- 4 green onions, finely chopped
- 1/2 cup almonds
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup golden raisins, optional
- 1/4 cup Fustini's Blood Orange olive oil
- 1-2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon finely chopped green onion
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper to taste
Directions
- Using a vegetable peeler, shave zucchini, and carrot lengthwise into very thin strips.
- Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half, squeeze juice from the orange to measure 1/2 cup. Reserve zest and juice for the vinaigrette. Cut a thin slice from the top and bottom of the remaining oranges, stand the oranges upright on a cutting board. With a knife, cut off the peel and outer membrane from the orange. Cut along the membrane of each segment to remove the fruit.
- In a large bowl, combine spinach, orange sections, green onions, almonds, salt, pepper, and, if desired, raisins. Add vegetable ribbons, gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice, whisk until blended. Drizzle half of the vinaigrette over the salad, toss to coat. Serve with remaining vinaigrette.
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