• 1 Large Bunch Spinach
  • 1/2 Cup Cilantro (1/2 bunch)
  • 3 Large Oranges
  • 1/2 Fresh Pineapple
  • 1/3 Cup Nuts (Pine Nuts, Walnuts, or Black Walnuts, etc)
  • 2 Shallots
  • 2 Cloves of Garlic
  • 5 Tbsp White Balsamic Vinegar
  • 2 Tsp Sherry or Port Vinegar

    Peel the oranges along the curve so that the outside membrane is removed as well as the skin. Separate the segment from the remaining membrane over a bowl to catch the juice. Cut the orange into bite size sections. Peel the pineapple and cut into bite size sections. Drain excess juice into bowl containing orange juice. Trim the spinach into bite-size pieces as well as the cilantro. Combine the spinach and cilantro in a large salad bowl. Heat the nuts until they are slightly browned and add to salad bowl. Mince the garlic and shallots. Let the vinegars boil over a low heat for approximately 2 minutes in the saute pan used for the nuts. Add the juice, shallots and garlic and let simmer for a couple of more minutes. The mixture should condense some. Pour the dressing on the salad.

    The dressing can be kept for a couple of days in refrigarator. The salad (spinach, cilantro, and nuts) can also remain combine for 1 or 2 days refrigerate in an air-tight bowl as well as the fruit combination in another bowl. Try different fruit combinations.

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