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Spinach Salad with Fennel and Blood Oranges

If fresh is unavailable, look for packages of pre-washed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

  • Servings: 4
Spinach Salad with Fennel and Blood Oranges

Photography: Quentin Bacon

Source: Martha Stewart Living


  • 3 blood oranges
  • Juice of 1 lemon
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 3 slices bacon
  • 1 bulb fennel, very thinly sliced
  • 16 cremini mushrooms, very thinly sliced
  • 1 red onion, very thinly sliced
  • 6 ounces baby spinach


  1. Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.

  2. In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

  3. In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

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