Simple, fresh and so so delish…

Maybe your spinach is popping up in your garden like ours is. If it isn’t, get your hands on some baby spinach, oranges, avocado and feta. Sure to please, and you can whip it up in a matter of minutes.

I love blood oranges for their vibrant color and their distinct tart/sweet taste. If you can’t get your hands on any, any type of seedless orange will do perfectly fine.

For the Salad:

  • 1-2 bunches or bags of baby spinach
  • 2-3 blood oranges, peel cut off, segmented
  • 2 ripe avocados, sliced
  • 1/2 cup (or more) crumbled feta cheese

For the Dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup orange juice
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • salt and coarse ground black pepper to taste

Place spinach on a large platter.  Segment the orange by first slicing off about 1/2-inch of the bottom and top.  Slice down the sides of the orange, cutting through all of the pith to reveal the orange flesh.  Slice the oranges into segments or rounds.  Halve and slice or dice the avocado.  Sprinkle oranges segments, feta and avocado slices over the spinach. Give a light dusting of freshly ground pepper

Combine all ingredients in a jar with a sealing lid.  Tighten the lid and give the ingredients a good shake. Drizzle over salad.  Dressing will last, sealed in the refrigerator, for 3 or 4 days.