Ensalada Andaluz (Potato-Orange-Spinach Salad)
A colorful potato salad that can be eaten as a meal or served as a side dish!
Ingredients
Tomato Vinaigrette
- 1 Cup Mild olive oil
- ½ Cup Diced plum tomatoes canned are acceptable
- ¼ Cup Orange juice
- 1 Tablespoon Grated orange zest
- ¼ Cup Sherry vinegar
- 2 Tablespoons Tomato puree
- Salt and black pepper to taste
- Optional: sugar if tomatoes are too acidic
Salad
- 8 Cups Spinach leaves well washed
- 6 Small Alsum potatoes roasted or boiled and then sliced (about 8 to 10 ounces total)
- 1 Cup Celery sliced ¼ inch thick
- ½ Cup Finely diced red onion
- ½ 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.
Nutrition
Calories: 218kcalProtein: 6gFat: 13gSodium: 51mgFiber: 6g