Spinach Orange Salad

Made a quick salad for dinner, only a few ingredients but the flavours work well together. 

  • One package baby spinach 
  • One package baby arugula 
  • One large orange
  • One small red onion, cut in half and thinly sliced
  • 1-2 tsp fresh ginger, grated 
  • 1 TB light miso
  • 1-2 tsp sesame oil
  • 1-2 TB cider vinegar 
  • 1 piece of miso glazed ahi tuna (optional)
  1. Lightly wilt the greens in a large pan over medium high heat, preferably in a bit of bacon grease. Don’t over cook, just warm up a bit. 
  2. Make the dressing in a large salad bowl: mix the ingredients well with a whisk to emulsify the oil
  3. Grate the Orange zest and ginger into the dressing. Or add to the greens when warming to take the edge off the rawness. 
  4. Peel the orange and cut into bite sized chunks or thin slices. 
  5. Toss well. Taste and adjust seasonings. If too mild, add a splash of rice vinegar and fish sauce. 
  6. Slice warm tuna and add on top of salad. 
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