Salad

Blood Orange, Radish, Spinach and Pistachio Salad

April 26, 2013

I love blood oranges – they look so dramatic when you cut through the flesh. It’s like an orange with added drama. You rarely see them though, so whenever I do, I always have to buy at least one. Usually I just eat them as they are. However, this week when my veggie box arrived I found some delicious friends for my blood oranges -soft green spinach and perfectly pink radishes. So, I whipped up this simple salad to enjoy on a beautiful sunny spring evening in Seattle. This salad is a riot of color and tastes really citrusy and refreshing. The yogurt dressing is delicious with the sweet blood oranges and the peppery radish. The pistachios add a sweet and salty crunch. It’s a great appetizer and a delicious supper to enjoy on a sunny afternoon.

Ingredients

  • 2 Radishes, washed and sliced into thin circles
  • 1 blood orange, peeled and sliced into thin circles
  • 1 orange,  peeled and sliced into thin circles
  • 1 cup of fresh spinach leaves, washed and dried
  • 1 tablespoon of roasted and salted pistachios, shelled and chopped

Dressing

  • 1/2 cup of plain yogurt /plain Greek style yogurt
  • 1 small clove of garlic, crushed
  • 1 tablespoon of lemon juice
  • ¼ teaspoon of smoked paprika
  • ¼ teaspoon of cumin
  • Salt and pepper to taste

Method

This salad serves one as a light supper or two as an appetizer. To make the dressing -mix the yogurt and lemon juice together in a bowl. Add the crushed garlic, paprika and cumin. Mix well together, and season with salt and pepper to taste. Refrigerate until required.
Arrange the spinach on a serving plate. Scatter the sliced radishes and slices of orange and blood orange on top. Sprinkle the chopped pistachios over the salad and then drizzle with the yogurt dressing just before serving.

 

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I'm Vicky and Stasty is my simple and tasty food recipe blog. I love to cook and I love to talk about food, so this blog is really my ramblings and thoughts about cooking and eating. Some of the recipes are my own and some are ones that I found on the net or picked up from my favorite cookbooks. I cook everything in our little kitchen in beautiful Washington. I am aided and abetted by my I.T guru/tantrum-trouble-shooter/editor and chief-taster otherwise known as the OH or Nelius.