This is a wonderful salad that complements dishes that incorporate fruit. I serve this with a fish dish that has a spicy mango salsa.
- Kimberly
Ingredients
- 2 (6 oz) packages of baby spinach
- 4 oranges, peeled and sectioned
- 1 large purple onion, separated into rings
- 3 oz crumbled goat cheese
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans, toasted
For Hot Citrus Dressing:
- 1 (6 oz) can frozen orange concentrate, thawed
- 1 small onion diced
- 1/3 cup red wine vinegar
- 1 cup firmly packed light brown sugar
- 1 Tbs grated orange rind
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp hot sauce
- 1 cup peanut oil
Preparation
Process concentrate, onion, and red wine vinegar in a blender until smooth. Add brown sugar, orange rind, dry mustard, salt and hot sauce. Add oil in a slow steady stream while processing. Bring dressing to a boil in a medium-size non-aluminum saucepan. Cook over medium heat 10 minutes.