Ensalada Andaluz
Courtesy of US Potato Board 6 Servings • 15 Min. Prep Time| Ingredients |
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| For Tomato Vinaigrette: |
| 1 c. mild olive oil |
| 1/2 c. diced plum tomatoes (canned are acceptable) |
| 1/4 c. orange juice |
| 1 Tbsp. grated orange zest |
| 1/4 c. sherry vinegar |
| salt and black pepper to taste |
| Optional: sugar if tomatoes are too acidic |
| 2 Tbsp. tomato puree |
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| For Salad: |
| 8 c. spinach leaves, well washed |
| 6 very small red potatoes (about 8 to 10 oz), roasted or boiled and then sliced |
| 1 c. celery, sliced 1/4 in. thick |
| 1/4 c. finely diced red onion |
| Segments of 4 oranges (about 32 pieces) minus peel, pith and membrane |
| 1/2 c. toasted slivered almonds |
Directions:
1. In medium bowl, whisk together the ingredients for the vinaigrette.
2. Toss the spinach leaves with some of the vinaigrette and place them on salad plates.
3. Dress the rest of the ingredients with some of the remaining vinaigrette (there may be some vinaigrette left over, depending on how heavily you like to dress your salads) and place atop the spinach.
Makes 6 servings.
Nutrition:
Cholesterol: 0mg; Total Carbs: 24g; Fiber: 6g; Protein: 6g; Sodium: 51mg;