Ensalada Andaluz (Potato-Orange-Spinach Salad)

Name: Ensalada Andaluz (Potato-Orange-Spinach Salad)
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 Cup Mild olive oil (For Tomato Vinaigrette:); 1/2 Cup Diced plum tomatoes (canned are acceptable); 1/4 Cup Orange juice; 1 Tablespoon Grated orange zest; 1/4 Cup Sherry vinegar; 1 Tablespoon Tomato puree; Salt and black pepper to taste; Optional: sugar if tomatoes are too acidic; 8 Cup Spinach leaves (well washed (For Salad:)); 6 Small Potatoes (roasted or boiled and then sliced ((about 8 to 10 ounces total))); 1 Cup Celery (cliced 1/4 inch thick); 1/2 Cup Finely diced red onion; 1/2 Cup Toasted slivered almonds; Segments of 4 oranges (about 32 pieces minus peel, pith and membrane)

Jump to Recipe Print Recipe

Ensalada Andaluz (Potato-Orange-Spinach Salad)

Source: Potatoes USA

A colorful potato salad that can be eaten as a meal or served as a side dish!

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Course Main Course, Salad, Side Dish

Servings

Ingredients

1 Cup Mild olive oil For Tomato Vinaigrette:
1/2 Cup Diced plum tomatoes canned are acceptable
1/4 Cup Orange juice
1 Tablespoon Grated orange zest
1/4 Cup Sherry vinegar
1 Tablespoon Tomato puree
Salt and black pepper to taste
Optional: sugar if tomatoes are too acidic
8 Cup Spinach leaves well washed (For Salad:)
6 Small Potatoes roasted or boiled and then sliced ((about 8 to 10 ounces total))
1 Cup Celery cliced 1/4 inch thick
1/2 Cup Finely diced red onion
1/2 Cup Toasted slivered almonds
Segments of 4 oranges about 32 pieces minus peel, pith and membrane

Instructions

In medium bowl, whisk together the ingredients for the vinaigrette. Toss the spinach leaves with some of the vinaigrette and place them on salad plates. Dress the rest of the ingredients with some of the remaining vinaigrette (there may be some vinaigrette left over, depending on how heavily you like to dress your salads) and place atop the spinach.