Spinach Salad with Tarragon Vinaigrette

The French introduced Polynesia to tarragon. Today Tahitians use it liberally in dressings, stews, and soups. For a special treat, top this salad with cooked shrimp.

4 cups spinach leaves
2  oranges, peeled and divided
1 cup olive oil
4 tablespoons balsamic vinegar
4 tablespoons lemon juice
1 tablespoon honey
1 tablespoon parsley leaf flakes
1 tablespoon tarragon leaf
1/8 teaspoon garlic powder
 {salt and pepper} to taste
Arrange spinach leaves and orange segments in serving bowls.

Combine olive oil, vinegar, lemon juice, honey, and spices in a blender. Serve over the spinach salad.

Ease of Preparation: Easy

Preparation Time: 15 min

Servings: 4

From: Spice Savvy