Spinach, Naartjie and Peanut Brittle Salad

By Drum Digital
09 September 2010

Preparation time: 5 min

Cooking time: none

Serves 6 or more

You will need

Dressing

250 ml (1 cup) orange juice

60 ml (¼ cup) olive oil

45 ml (3 tbsp) red wine vinegar

15 ml (1 tbsp) balsamic vinegar

grated zest of 1 naartjie

salt and freshly ground pepper

Salad

400 g (1 packet) spinach

6 naartjies, peeled

1-2 onions, finely chopped

50 g (½ slab) peanut brittle

Method 

1. Dressing Mix the dressing ingredients together in a jug and shake well. Cover and chill in the fridge until needed.

2. Salad Wash the spinach thoroughly under cold running water. Pat dry, cut off the white stems and discard. Roughly shred the spinach into pieces and put in a large bowl. 3. Separate the naartjies into segments. Cut in half, remove the pips and pile on top of the spinach. Add the chopped onions and toss well. Break the peanut brittle into pieces and sprinkle on top of the salad. 4. Drizzle with the salad dressing just before serving. This makes a lovely side dish.

TiP Raw spinach is high in iron and eating it together with fruit high in vitamin C such as naartjies, oranges and guavas increases the body’s absorption of the iron in the veggies.

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