Potatoes, onions and more.

Ensalada Andaluz (Potato-Orange-Spinach Salad)


A colorful salad that can be eaten as a meal or served as a side dish!


1CupMild olive oil (For Tomato Vinaigrette:)
1⁄2CupDiced plum tomatoes (canned are acceptable)
1⁄4CupOrange juice
1TablespoonGrated orange zest
1⁄4CupSherry vinegar
1TablespoonTomato puree
  Salt and black pepper to taste
  Optional: sugar if tomatoes are too acidic
8CupSpinach leaves, well washed (For Salad:)
6SmallPotatoes, roasted or boiled and then sliced ((about 8 to 10 ounces total))
1CupCelery, cliced 1/4 inch thick
1⁄2CupFinely diced red onion
1⁄2CupToasted slivered almonds
  Segments of 4 oranges (about 32 pieces) minus peel, pith and membrane


In medium bowl, whisk together the ingredients for the vinaigrette. Toss the spinach leaves with some of the vinaigrette and place them on salad plates. Dress the rest of the ingredients with some of the remaining vinaigrette (there may be some vinaigrette left over, depending on how heavily you like to dress your salads) and place atop the spinach.


6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time25 minutes
Cook time20 minutes