Cracked wheat gives some added texture to this salad, which also features navel orange, Bermuda onion and champagne vinegar.
1 navel orange
1 tbsp. champagne vinegar
2 tbsp. 90/10 canola/olive oil blend
½ Bermuda onion, julienne
1 cup baby spinach, loosely packed
¼ cup cracked wheat or tabbouleh
1. Cut peel off both ends of orange and cut skin and pith off body of orange. Squeeze juice from peel. Remove sections of orange supremes, removing pith. Squeeze juice from pith and keep orange segments and juice separate.
2. Add vinegar and oil to juice and whisk together to incorporate. Add orange segments, onion, spinach and cracked wheat and toss together.
Recipe by Rocky Hill School (Flik Independent Schools) East Greenwich, R.I.