Spinach Marjoram Orange Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 1/2 teaspoon dried marjoram | |
| Pinch of black pepper | |
| Pinch of ground nutmeg | |
| 1/2 cup orange sections, chopped | Washed, peeled and white membranes removed |
| 6 medium size radishes, trimmed and | Washed, trimmed and sliced paper thin |
| 2 green onion (including top) | Washed, trimmed and sliced thin |
| 8 cups fresh baby spinach | Washed and trimmed |
| ¼ cup rice vinegar or white wine vinegar | |
| Salt to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium size bowl, combine oil, marjoram, pepper, and nutmeg. | |
| 2 | Add the orange sections, radishes, and green onions. | |
| 3 | Toss well. Cover and chill in the refrigerator for 2 to 3 hours. Toss occasionally. | |
| 4 | Wash the spinach. Pat it dry with paper towels and tear it into bite size pieces. | |
| 5 | Just before serving, add the spinach and vinegar to the chilled ingredients and toss well. Season with salt and pepper. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
