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*Ensalada de Naranjas - Adapted
4 cups spinach leaves
1/4 cup balsamic vinegar
1 jalapeno pepper, deseeded and finely diced
1/4 cup green onions, diced
1 tbsp honey
salt and pepper
1/4 cup olive oil + more if needed
1. To make the dressing, combine the vinegar, juice of lime and honey and
mix well. With a whisk, drizzle in the olive oil until a thick emulsion is
formed. Season with salt and pepper. Add the jalapeno and the onions
and mix well. Set aside.
2. Peel the oranges and slice into rounds. Peel the cucumber and slice
crosswise into thin slices. Wash the spinach leaves.
3. To assemble, arrange the spinach leaves on a wide bowl and top with
the orange and cucumber slices in a decorative manner. Drizzle with
the dressing and serve immediately.
* Brown, H. E., Woman's Day Encyclopedia of Cookery: Volume 7, Fawcett Publications Inc., New York: 1966