Spinach Salad with Apples and Orange Zest

Last week, I came across a fabulous looking salad at Sydney’s Kitchen.   It was beautiful—spinach, watermelon, orange-glazed chicken, feta, oranges, fresh berries.   This was Sydney’s  Warm Chicken Salad.      Delicious sounding, isn’t it?

The dressing for this salad sounded wonderful, too.    I didn’t have any chicken, fresh berries, feta, or watermelon, but I did have spinach and an apple that needed using.     Thanks to Sydney’s wonderful dressing, we were able to throw together a decent lunch.

We love oranges!

Honey-Orange Vinaigrette
from Sydney’s Kitchen (adapted a tiny, tiny bit)

4 T. fresh squeezed orange juice
1 T.  orange zest   (Reserve a bit of zest to top the salads.)
2 T.  grainy mustard (I used Gulden’s spicy brown mustard.)
2 T. balsamic vinegar (I used a fig balsamic vinegar for some extra fruitiness.)
2 tablespoons honey
dash of fresh ground pepper

Place all ingredients in a blender and pulse until emulsified.

This is a wonderful dressing and I can imagine it is a great marinade!


For salad:

2 “big handfuls” of spinach
1 Jonagold apple, cored and sliced
orange zest

Assemble salads and place a bit of orange zest on top.   Drizzle with Sydney’s fantastic dressing.

Simple. Beautiful. Delicious.

Bon appetit! 


Thanks to CJ at Food Stories  for another Versatile Blogger award.   I am more than honored!   If you want to know “Seven Crazy Things About Me,” click here.   I will post an update and pass this award on soon.


Happy, happy weekend!

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