The Pioneer Woman Tasty Kitchen
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Wilted Spinach, Brussels Sprout & Citrus Salad

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Level: Easy

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Description

This is the perfect salad to liven up your mid-winter lunch. Brussels sprouts add crunchy texture and complement the sweet citrus wonderfully.

Ingredients

  • 5 ounces, weight Baby Spinach (5 Ounces Is About 8 Loose Cups)
  • 12 whole Brussels Sprouts, Thinly Sliced (add A Few More If You Like)
  • 2 whole Oranges Or Other Citrus Fruit, Peeled
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • ¼ cups Pepitas (pumpkin Seeds)
  • Salt And Pepper, to taste

Preparation

Add spinach and sliced Brussels sprouts to a large bowl.

Supreme the oranges (basically you are removing all of the membranes so you have only the inside flesh) and set aside the segments as well as the membranes.

Squeeze the juice from the remaining parts (the membranes, etc) of the oranges into a small heat-proof dish. I got about 1/4 cup of juice out of mine. Add the oil, vinegar, and a sprinkle of salt and pepper to the orange juice. Adjust the vinegar to get the acidity that you like. Microwave until hot, about a minute.

Pour the hot dressing over the spinach and Brussels sprouts and toss to coat. Top with orange segments (I like to add them after tossing so they don’t get torn up after I’ve so carefully supremed them!) and pepitas.

This salad is best when served immediately. It will keep in the fridge up to 24 hours, although the spinach will become more wilted.

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