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spinach salad with thyme vinaigrette

Spinach Salad with Thyme & Citrus Vinaigrette




• 2 tablespoons orange marmalade
• 1 tablespoon Dijon mustard
• 1/2 lemon, zested and juiced
• 1/2 orange, zested and juiced
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons thyme leaves, freshly chopped
• 1-lb. fresh baby spinach leaves, rinsed and cleaned
• 1 small red onion, diced finely
• 1 red bell pepper, seeded and finely chopped
• 3-4 ribs celery from the heart, chopped

Optional: Seared scallops would be a great addition to this salad as a main course



In a large salad bowl, whisk together the marmalade, mustard, and juice and zest of both lemon and orange. Slowly pour in the olive oil and whisk until the dressing is emulsified. Add salt and pepper to taste. Add in the spinach and vegetables. Toss to coat in the dressing and serve!

Yields: 4 servings


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14"W x 7"H
(not rated)