Spanish salad with orange and olives
This salad makes a lovely light lunch, or is a great accompaniment to the tortilla or saffron rice dish.
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Spanish salad with orange and olives Photo: Jennifer Soo
120g baby spinach leaves.
1 small Spanish onion, finely sliced.
1/2 cup small black olives, pitted.
1/2 cup blanched whole or flaked almonds, toasted.
1 tbsp orange juice.
1 tbsp sherry vinegar.
3 tbsp extra virgin olive oilSea salt.
Use a knife to peel the oranges, removing the pith as well. Cut into segments. Place in a large bowl with the spinach, onion, olives and almonds.
Whisk together the orange juice, vinegar and olive oil and season. Pour over the salad and toss gently.