In Season: Sicilian Blood Orange Spinach Salad

In late February and early March, you’ll begin to see blood oranges in the supermarkets.  Blood oranges look very much like regular oranges but are slightly smaller and sometimes have a reddish hue on the skin.  They can be a little ruddy looking, but don’t judge this orange by its cover.  When cut in half, the ruby-red (or ‘blood red’) interior is a sight to behold…but just wait until you take a bite!  They are sweet as sugar and juicy as they come. 

Blood oranges are most commonly found in the warmer climates of Sicily and southern Spain, and are considered a delicacy.  As soon as they are in season (late February), I scoop up a couple bags because I can’t get enough of them (and I’m not even much of an orange eater).  Since I was making a Sicilian-inspired pasta dish tonight, I decided to toss together a Sicilian-inspired salad to go along with it.   I added supremed segments of the blood orange to a salad of baby spinach leaves, and embellished with two other classic Sicilian ingredients, dried figs and roasted almonds.  The result was not only pretty, but delicious and nutritious.  This is a salad you may even convince your kids to eat!

 

 

 

 

 

 

Sicilian Blood Orange Spinach Salad

Serves 4-6

1 – 6 oz bag baby spinach leaves

1 blood orange, supremed (to see a video of how to supreme, click here)

6 dried figs, sliced

1/4 cup roasted almonds, roughly chopped

1/4 cup of your favorite balsamic vinaigrette

Toss all the ingredients in a large bowl and enjoy!

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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