Blood orange and prosciutto salad
This blood orange and prosciutto salad with vinaigrette dressing is the perfect combination of salty and sweet!
Ingredients
blood orange vinaigrette
- 1 blood orange zest of blood orange
- 2 tbsp blood orange juice squeezed
- 1/2 tsp shallot minced
- 1/2 tsp Dijon mustard
- 1/4 tsp honey
- 1/4 c olive oil blend
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/8 tsp cracked pepper
Instructions
blood orange vinaigrette
- whisk ingredients together in medium bowl then let sit for 30 minutes
- Add salt and pepper to taste
salad
- cut ends off of blood oranges then carefully slice off skin, cutting just enough to slice off pith (the white stuff) then gently cut out wedges of orange in between membrane
- add spinach to a salad bowl and toss with orange wedges and pumpkin seeds
- arrange salad on plates, add prosciutto on top, drizzle with blood orange vinaigrette, season with salt and pepper to taste. Serve and enjoy!
Notes
Blood oranges should be firm and heavy for their size. Select thin-skinned oranges with a smooth texture.
Nutrition
Calories: 327kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 861mg | Potassium: 689mg | Fiber: 4g | Sugar: 12g