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Spinach Salad with Tangerine Balsamic

Category: Salads

Products Used: Blood Orange Extra Virgin Olive Oil, Tangerine Balsamic Vinegar

Bring the earthy flavors of spinach to life with a bright and citrus vinaigrette, made from our Tangerine Balsamic and Blood Orange EVOO.


  • 1 cup baby spinach
  • 1 tablespoon dried cranberries
  • 1 orange or 1 small can of mandarin oranges
  • 1 tablespoon finely sliced red onion
  • 2 tablespoons cooked bacon, crumbled
  • 1-2 tablespoons feta cheese
  • salt and pepper
  • 4 tablespoons OTO Tangerine Balsamic Vinegar
  • 1 cup OTO Blood Orange Extra Virgin Olive Oil
  • 1 tablespoon dijon mustard


Whisk together the Tangerine Balsamic Vinegar and mustard. Add Blood Orange EVOO in a slow, steady stream until thickened. Add salt and pepper to taste. Combine spinach, cranberries, orange segments, red onion, and bacon in a large bowl. Toss with dressing and top with feta cheese.