Spinach, Orange and Bean Sprout Salad with Sesame Vinaigrette
- 1 pkg. fresh pre-washed baby spinach
- 2 oranges
- 1 C fresh bean sprouts
- 2 Tbs. rice wine vinegar
- 2 tsp. finely minced orange zest
- 2 Tbs. orange juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbs. vegetable oil
- 2 Tbs. olive oil
- 1 Tbs. sesame oil
- 1 Tbs. peeled and finely chopped fresh ginger
Grate zest from one of the oranges for the vinaigrette. Slice some thin zest for garnish.
Peel oranges, remove white pith and slice thinly.
To make vinaigrette:
Whisk together the vinegar, orange zest, orange juice, salt and pepper. Combine the oils and add slowly, whisking until emulsified. Stir in the ginger. Refrigerate until ready to serve.
Arrange the spinach, orange slices and bean sprouts on a platter and drizzle over the vinaigrette. Garnish with thin slices of orange zest.
Pass remaining vinaigrette separately.