Spinach with Cara Cara Oranges, Pickled Red Onion and Prosciutto
This salad uses Cara Cara oranges, which is low in acid and has a sweet and complex flavor. The salad also features prosciutto, garlic, lemon juice and sherry vinegar.
1 tsp. garlic, chopped
1 tsp. fresh-squeezed lemon juice
3 tbsp. canola oil or olive oil
1 tbsp. sherry vinegar
1⁄4 tsp. cracked black pepper
Salt to taste
Sugar to taste
2 oz. fresh baby spinach
2 oz. cara cara orange segments (or other type of orange)
1⁄2 oz. prosciutto, julienned
1 oz. pear tomatoes, cut in half
2 oz. pickled red onion, thinly sliced, soaked in white vinegar and sugar
1. For vinaigrette, mix together garlic, lemon juice, oil, sherry vinegar,
pepper, salt and sugar to taste, and set aside.
2. Compose salad with spinach on bottom, followed by oranges, prosciutto, tomatoes and pickled onions. Drizzle with vinaigrette.
Recipe by Noble and Greenough School, Dedham, Mass. (Flik Independent School Dining)