Spinach, Edamame, and Orange Salad with Blue Cheese Vinaigrette

I've been reading a lot of recipes lately for winter salads that mix citrus fruits with more mild ingredients like greens and avocado. The combination sounds enticing and so I thought I'd do my own version to pump up the taste and nutritional value of the winter salad.

I decided to combine spinach, edamame, and oranges with a yummy blue cheese vinaigrette. Spinach, especially raw spinach, is heaping with vitamins and nutrients. To give you an idea, spinach contains vitamins B1, B2, B3, B5, B6, C, E, K, and Folate. Spinach also contains almost as much Beta Carotene as carrots! In addition to spinach, this salad contains edamame, which is full of protein, fiber, omega 3's, calcium, and B vitamins. Oranges, of course, are a great source of vitamin C, which can be so important for staving off those winter colds! What most people don't know is that oranges also contain potassium, folate, and fiber.

The dressing on this salad provides some tangy, creamy flavor. Making a vinaigrette rather than a mayo based dressing ups the omega 3's and reduces the fat and calorie content.

I hope you enjoy this uplifting winter salad as much as I do. Make it a regular part of your diet and help fight off those winter doldrums!

Spinach, Edamame, and Orange Salad


1 cup baby spinach, cleaned


2 T shelled edamame (soybeans)


1 medium orange

Remove the peel from the orange and use a sharp knife to cut off as much of the white pith as possible. Cut the orange into small segments and add to the spinach and the edamame.

Salad serves 2 as an appetizer or snack and serves 1 as a light meal.

Blue Cheese Vinaigrette


2 T crumbled blue cheese


1/4 cup red wine vinegar


3/4 cup olive oil (a little less if you want it tangier)


1 tsp sea salt


1 tsp black pepper


Put the salt, pepper, and vinegar in a small bowl. Slowly add the olive oil while using a fork or whisk to emulsify the mixture. When finished, add the blue cheese and gently stir into the dressing. Any extra dressing can be refrigerated for a few days.

Pour about 2 T of the dressing over each salad and enjoy!