Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Spinach and Walnut Salad with Thyme Vinaigrette

Recipe courtesy Ingrid Hoffmann, 2008

Show: Simply Delicioso with Ingrid HoffmannEpisode: Choco Loco

  • Prep Time

    20 min

  • Level

    --

  • Yield

    6 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
--
Total:
20 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Salad:

  • 1 (9-ounce) bag spinach or baby spinach leaves, washed and dried
  • 2 oranges, segmented
  • 1/2 cup walnuts, toasted

Thyme Vinaigrette:

  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 to 1 teaspoon sugar
  • 1 tablespoon fresh chopped thyme leaves
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

To prepare the salad:

Directions

Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top.

To prepare the vinaigrette:

In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste.

Drizzle the thyme vinaigrette over the salad and serve.

Advertisement
Advertisement