Ingredients
- 1/4 cup WALNUTS, DRIED, RAW, CHOPPED
- 1 1/2 cup BEET, RAW
- 1 fruit ORANGE, ALL VARIETIES, RAW
- 3 cup SPINACH, fresh, organic
- 1 1/2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
- 1 tbsp SHALLOT, RAW, CHOPPED
- 1 tbsp BALSAMIC VINEGAR, Organic
- 1/4 tsp BLACK PEPPER, GROUND
- 1 tbsp CHIVES, RAW, CHOPPED
Instructions
- Dry toast the walnuts in a skillet. Set aside.
- Peel and shred the beets, set aside.
- Cut the orange crosswise into 6 slices.
- Place spinach on a platter.
- Spoon beets onto spinach and arrange orange slices on beets.
- Heat oil in a skillet, add shallot and sauté 1 minute.
- Remove from heat and stir in vinegar and black pepper.
- Drizzle over salad and sprinkle with chives and walnuts.
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