Blood Orange and Spinach Salad with Toasted Walnuts
1 shallot, minced
3 blood oranges or navel oranges, peeled and sectioned, 2 tablespoons juice reserved
1 ½ tablespoons of cider vinegar
1 ½ teaspoons of extra-virgin olive oil
1 teaspoon of Dijon mustard
½ teaspoon of salt
¼ teaspoon of black pepper
1 (5 – ounce) container of baby spinach
1/3 cup of cherry-flavored dried cranberries
¼ cup + 2 tablespoons of crumbled, reduced-fat blue cheese
¼ cup of walnuts, toasted and chopped
- To make dressing, whisk together the shallot, reserved orange juice, the vinegar oil, mustard, salt, and pepper in small bowl until it’s all blended together.
- Combine the spinach, orange segments, and dried cranberries in a large bowl. Drizzle dressing over the salad and toss it until it is coated evenly. Then, divide the salad among 6 plates and sprinkle it evenly with blue cheese and walnuts.