Spinach Salad with Blood Orange Vinaigrette

Name: Spinach Salad with Blood Orange Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters baby spinach; 59 milliliters blood orange juice; 0 teaspoons cayenne pepper; 1 Tbsp Dijon mustard; 1 Tbsp minced fresh ginger; 1 garlic clove, minced; 85 grams crumbled Gorgonzola; 0 teaspoons ground cumin; 1 Tbsp honey; 118 milliliters olive oil; 237 milliliters raw shelled pumpkin seeds (pepitas); 1 red bell pepper, seeded and cut into 1-inch strips; 2 Tbsps red wine vinegar; 8 servings Salt and pepper; 1 Tbsp minced shallot; 1 teaspoons vegetable oil

You can never have too many side dish recipes, so give Spinach Salad with Blood Orange Vinaigrette a try. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 229 calories, 6g of protein, and 21g of fat per serving. A mixture of wine vinegar, garlic clove, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Preheat oven to 375F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil.

Ingredients you will need

Cayenne Pepper

Pumpkin Seeds

Vegetable Oil

Cumin

Salt

Equipment you will use

Oven

Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Frying Pan

Pour into a dish; cool.

Mix juice, shallot, garlic, ginger, vinegar, mustard and honey in a blender until smooth. With motor running, drizzle in olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper