Oranges, Caramelized Red Onions and Spinach with Balsamic Vinaigrette
- 3/4 cup extra virgin olive oil, best quality
- 1/4 cup balsamic vinegar, best quality
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 large red onion, cut into 1/8-inch thick rounds (try to keep the rounds intact)
- 4 navel oranges
- 7 ounces (about 5 cups) baby spinach
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Baby spinach (7 ounces)
- Navel oranges (4)
- Red onion, large (1)
- Condiments
- Balsamic vinegar, best quality (1/4 cup)
- Cooking & Baking
- Cinnamon, ground (1 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Olive oil, extra virgin best quality (3/4 cup)
- Salt (1/8 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 26, 2011 (1 year ago).
20 people saved this recipe.
