Spinach Salad with Chilean Clementines, Blueberries, Avocado and Orange Vinaigrette

Menu Part: 
Cuisine Type: 

Diners crave salads for their healthy attributes. But to keep them low in calories and fat, it’s important not to load down those healthful ingredients with thick, creamy dressings. Here, chef Ludwick creates a light citrus vinaigrette to enhance—not mask—the fresh flavor of the fruit and greens.


1/2 cup fresh-squeezed orange juice
1 tsp. chopped fresh Italian parsley
1 tsp. Dijon mustard
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
4 med. fresh Chilean clementines, peeled, sliced
4 oz. fresh blueberries
1 Hass avocado, sliced
4 oz. baby spinach


  1. Prepare vinaigrette: In small bowl, combine orange juice, parsley, mustard, salt and pepper. Whisk while slowly adding olive oil; set aside.
  2. On 4 plates, arrange spinach, clementines and avocado; sprinkle with blueberries.
  3. Drizzle with dressing and add more salt and pepper if needed.
Source: Chef/Owner Christopher Ludwick, Grapevine Catering, Sonoma, CA & Chilean Citrus Commitee

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