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Step into a world of vibrant flavors and tantalizing textures with our Fresh Orange Spinach Salad with Almonds & Citrus Vinaigrette. This dish draws inspiration from Mediterranean cuisine, where salads have a rich history of symbolizing health and prosperity. From the ancient Greeks who believed in the medicinal properties of raw vegetables to the Romans who introduced salad as an appetizer, to the Spanish who popularized the use of citrus in salads, this dish is a refreshing blend of history, culture, and culinary innovation.

What makes this version special is the harmonious blend of sweet and tangy flavors, enhanced by the crunch of almonds. The fresh spinach leaves provide a smooth, leafy base, the orange segments burst with juicy sweetness, and the almonds add a delightful crunch. All this is beautifully tied together with our citrus vinaigrette, a refreshing dressing that heightens the flavors of the salad while adding a bright, tangy note. This salad is not just a feast for the palate but also for the eyes, with its vibrant colors creating a visual treat.

As you bite into this salad, expect a burst of diverse flavors – the sweetness of the Oranges, the tanginess of the vinaigrette, and the subtle earthiness of the spinach. This salad is perfect as a light lunch on a warm summer day or as a refreshing side dish at dinner parties. Pair it with a crisp white wine or a chilled glass of lemonade for an unforgettable dining experience. With this Fresh Orange Spinach Salad with Almonds & Citrus Vinaigrette, every bite is a celebration of freshness, health, and flavor.

Main Ingredients

• 4 cups Fresh spinach leaves (Thoroughly washed and patted dry)
• 2 medium Orange (Peeled and segmented)
• 1/2 cup Almonds (Roasted and roughly chopped)

Seasonings and Spices

• To taste Salt (Preferably sea salt or kosher salt)
• To taste Black pepper (Freshly ground)

Optional Toppings

• 1/4 cup Feta cheese (Crumbled)
• 1/4 cup Red onion (Thinly sliced)

Preparation

1. Wash the spinach leaves thoroughly under cold running water. Pat them dry using a clean kitchen towel or a salad spinner. Be careful not to bruise the spinach leaves while drying them.
   Tip: Using fresh spinach leaves is crucial to this recipe. Avoid using wilted or yellow leaves.
2. Peel the oranges and separate them into segments. Be sure to remove any seeds.
   Tip: You can also use a sharp knife to cut the top and bottom off the orange, stand it upright, and slice off the peel and pith in strips, following the curve of the fruit. Then cut between the membranes to segment the orange.
3. Thinly slice the red onion.
   Tip: If you find the taste of raw onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor.
4. Toast the almonds in a dry pan over medium heat for about 5 minutes, or until they are golden brown and fragrant. Allow them to cool.
   Tip: Keep an eye on the almonds while toasting as they can burn quickly. Stir them frequently for even toasting.

Cooking Instructions

1. In a large bowl, combine the spinach leaves, orange segments, toasted almonds, and sliced red onion. Season with salt and black pepper to taste.
   Tip: Toss the salad gently to mix the ingredients without bruising the spinach leaves.
2. In a small bowl, whisk together the juice of the remaining orange, 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar, and salt and pepper to taste to make the citrus vinaigrette.
   Tip: Adjust the seasoning of the vinaigrette according to your preference. You can add a little honey or sugar if you prefer it sweeter, or more vinegar if you like it tangier.

Finishing Touches

1. Drizzle the citrus vinaigrette over the salad and gently toss to combine. Make sure all the ingredients are well-coated with the vinaigrette.
   Tip: Don’t overdress the salad. It should be lightly coated with the vinaigrette, not soaking in it.
2. Crumble the feta cheese over the salad just before serving.
   Tip: If you’re not a fan of feta cheese, you can replace it with goat cheese or even blue cheese for a different flavor profile.
3. Serve the salad immediately. This salad is best enjoyed fresh, so avoid making it too far in advance.
   Tip: If you need to prepare the salad in advance, store the salad and the vinaigrette separately in the fridge and combine just before serving.