Best 7 Orange Vinaigrette Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Orange vinaigrette spinach salad is a refreshing and flavorful salad that is perfect for any occasion. The combination of sweet oranges, tangy vinaigrette, and earthy spinach creates a salad that is both delicious and nutritious. This salad is also incredibly easy to make, making it a great option for busy weeknights or quick lunches. With just a few simple ingredients, you can have a delicious and healthy salad on the table in no time.

Let's cook with our recipes!

SPINACH SALAD WITH ORANGE VINAIGRETTE



Spinach Salad with Orange Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
  • In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
  • To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

ORANGE VINAIGRETTE SPINACH SALAD



Orange Vinaigrette Spinach Salad image

This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 medium oranges
1/3 cup olive oil
1 tablespoon Worcestershire sauce
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup red wine vinegar
1 package (6 ounces) fresh baby spinach
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Steps:

  • Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE



Blood Orange and Spinach Salad with Jalapeno Vinaigrette image

Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12

4 blood oranges, divided
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons honey
1 large jalapeno pepper, seeds and ribs removed
½ teaspoon Dijon mustard
1 pinch salt and ground black pepper to taste
4 cups loosely packed fresh spinach
4 tablespoons pomegranate arils
4 tablespoons coarsely chopped pecans
2 slices cooked bacon, crumbled
4 tablespoons crumbled feta cheese

Steps:

  • Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
  • Peel and remove pith from remaining 2 blood oranges and slice horizontally.
  • Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 33.1 g, Cholesterol 15 mg, Fat 23.3 g, Fiber 5.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 323.2 mg, Sugar 11.3 g

SPINACH AND MUSHROOMS SALAD WITH ORANGE VINAIGRETTE



Spinach and Mushrooms Salad with Orange Vinaigrette image

Categories     Salad     Mushroom     Quick & Easy     Orange     Spinach     Gourmet

Yield Serves 8

Number Of Ingredients 8

1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
3/4 teaspoon salt, or to taste
2/3 cup olive oil
2 pounds fresh spinach, coarse stems discarded and the leaves washed well, spun dry, and, if desired, torn into bite-size pieces
1/2 pounds mushrooms, sliced

Steps:

  • In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing.

SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE



SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE image

Categories     Salad     Chicken     Quick & Easy     Healthy

Yield 4 Servings

Number Of Ingredients 12

Vinaigrette
6 tablespoon of orange marmalade
2 lemons (average size)
1 cup orange infused extra virgin olive oil or extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1- 5 ounce container of tender organic baby spinach
1 - 5 ounce container of organic arugula
1 large bulb of fennel, very thinly sliced
1-2 Minneola or navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
2 roasted boneless chicken breasts diced

Steps:

  • Vinaigrette Combine the orange marmalade with the juice of 2 lemons. Slowly whisk in orange infused extra-virgin olive oil and season with salt and pepper to taste. Salad Mix greens with oranges, fennel, cucumber and red onion. Toss salad with vinaigrette to taste. Top with diced warm chicken breast.

SPINACH SALAD WITH ORANGE BALSAMIC VINAIGRETTE RECIPE - (4.3/5)



Spinach Salad with Orange Balsamic Vinaigrette Recipe - (4.3/5) image

Provided by Niecer

Number Of Ingredients 11

Orange Vinaigrette:
INGREDIENTS
baby spinach
dried cranberries
sliced almonds, toasted
1/2 orange, juiced
1 tsp. orange zest
1 Tbsp. balsamic vinegar
1 Tbsp. honey
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

  • DIRECTIONS 1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator. 2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds. Makes about 3/4 cup vinaigrette.

ORANGE, AVOCADO, & SPINACH SALAD WITH ORANGE VINAIGRETTE



ORANGE, AVOCADO, & SPINACH SALAD WITH ORANGE VINAIGRETTE image

Categories     Salad     Vegetable     Side

Yield 4 servings

Number Of Ingredients 8

3 oranges (2 sliced, 1 for juice) 8 ounces Baby Spinach
1 ripe avocado, pitted, peeled, and sliced crosswise
ORANGE-BALSAMIC VINAIGRETTE:
2/3 cup fresh orange juice
2 tablespoons balsamic vinegar
2 teaspoons honey
3 tablespoons extra virgin olive oil
Salt and fresh ground pepper

Steps:

  • Slice the oranges crosswise into rounds. If your oranges are very large, cut each round in half. Place the orange juice in a small pan and reduce over medium-high heat until the juice has concentrated to about 3 tablespoons. Place the reduced orange juice in a small jar with a lid. Add the vinegar, honey, and olive oil, and shake vigorously to blend. Season to taste with salt and pepper. Place the greens in a bowl and toss with some of the dressing to coat the leaves. Divide among 4 salad plates, or arrange the greens on a shallow platter. Arrange the orange slices and avocado wedges on each salad. Drizzle on more dressing as desired. Serve immediately.

Tips:

  • For a sweeter vinaigrette, use blood oranges or Cara Cara oranges.
  • To make a tangier vinaigrette, use Meyer lemons or grapefruit.
  • If you don't have any shallots on hand, use a small red onion or a green onion.
  • Toasted walnuts or pecans add a nice crunch to this salad.
  • Feel free to add other vegetables to this salad, such as sliced cucumbers, bell peppers, or radishes.
  • For a vegetarian main course, top this salad with grilled tofu or tempeh.

Conclusion:

This Orange Vinaigrette Spinach Salad is a light and refreshing salad that is perfect for a summer lunch or dinner. The orange vinaigrette is tangy and sweet, and it pairs perfectly with the fresh spinach and strawberries. This salad is also packed with nutrients, making it a healthy and delicious option for a meal.

Related Topics