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oranges avocado Orange Balsamic Vinaigrette orange juice balsamic vinegar honey extra-virgin olive oil salt
Viewed: 65 - Published at: 3 years agoIngredients
- 3 oranges (2 sliced, 1 for juice) 8 ounces Baby Spinach
- 1 ripe avocado, pitted, peeled, and sliced crosswise
- ORANGE-BALSAMIC VINAIGRETTE:
- 2/3 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 3 tablespoons extra virgin olive oil
- Salt and fresh ground pepper
Method
- Slice the oranges crosswise into rounds. If your oranges are very large, cut each round in half.
- Place the orange juice in a small pan and reduce over medium-high heat until the juice has concentrated to about 3 tablespoons. Place the reduced orange juice in a small jar with a lid. Add the vinegar, honey, and olive oil, and shake vigorously to blend. Season to taste with salt and pepper.
- Place the greens in a bowl and toss with some of the dressing to coat the leaves. Divide among 4 salad plates, or arrange the greens on a shallow platter. Arrange the orange slices and avocado wedges on each salad. Drizzle on more dressing as desired. Serve immediately.
