6 cups baby spinach (can buy pre-washed and ready to use)
1 cup or more of orange sections (try Clementine variety for easy peel, sweet taste, and no seeds)
½-1 cup honey glazed walnuts
½ cup crumbled feta cheese (or gorgonzola, or goat cheese)
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
6 tablespoons light or extra virgin olive oil
Salt, pepper, honey to taste
Toss ingredients together, then lightly sprinkle with dressing mixture that has been shaken together. (Do not “overdress” spinach to keep it from getting soggy). Serve in cold salad bowls.
Godmother notes: Refrigerate or freeze salad bowls/plates in advance for any salad to bring out the best of taste. For this recipe, use baby spinach rather than mature leaves. These leaves remain crisper and dress better.
Any salad dressing recipe goes by the formula of 1 Tablespoon acid to 3 Tablespoons of oil, for best balance.