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Ingredientes
- 1/4 c. lemon juice, freshly squeezed
- 1/4 c. orange juice, freshly squeezed
- 1/2 c. extra virgin extra virgin olive oil
- 2 Tbsp. honey
- 2 Tbsp. minced Italian parsley
- 2 Tbsp. chopped shallot or possibly onion
- 1 Tbsp. Dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 c. citrus vinaigrette
- 10 ounce Okinawan spinach (or possibly substitute fresh baby spinach)
- 2 lrg oranges, segmented
- 1/2 c. shaved or possibly grated Parmesan Reggiano
- 1 x ripe avocado, diced (optional)
Direcciones
- In a small mixing bowl, combine lemon juice, orange juice, extra virgin olive oil, honey, parsley, shallot, Dijon mustard, salt and pepper and whisk to blend. Set aside.
- In a large mixing bowl, toss spinach with citrus vinaigrette till all leaves are coated. Divide spinach equally between 4 salad plates. Garnish each plate with orange segments and Parmesan cheese. If you like, add in avocado. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 682g | |
| Calories 1438 | |
| Calories from Fat 1096 | 76% |
| Total Fat 123.79g | 155% |
| Saturated Fat 17.16g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 479mg | 20% |
| Potassium 1317mg | 38% |
| Total Carbs 90.8g | 24% |
| Dietary Fiber 14.4g | 48% |
| Sugars 67.13g | 45% |
| Protein 6.66g | 11% |
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