2 International Drive

Rye Brook, NY 10573

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Spinach with Oranges, Pickled Red Onion and Prosciutto

January 1, 2009





Sherry Vinaigrette:

  • 1 tsp. garlic, chopped

  • 1 tsp. fresh squeezed lemon juice

  • 3 Tbsp. canola or olive oil

  • 1 Tbsp. sherry vinegar

  • ¼ tsp. cracked black pepper

  • To taste, salt and sugar


  • 2 oz. fresh baby spinach

  • 2 oz. Cara-Cara oranges, segmented (can substitute with another type of orange depending on season)

  • 1 oz. pear tomatoes, cut in half

  • 2 oz. pickled red onion, thinly sliced (red onions soaked in white vinegar & sugar)

  • ½ oz. prosciutto, julienne


  1. Mix together ingredients for the vinaigrette and set aside. Compose the salad with the spinach on the bottom and top with the oranges, prosciutto, tomatoes and then the pickled onions. Drizzle vinaigrette on top.

Makes 2 servings.


Recipe by Matthew B., Flik Independent School Dining Director of Dining Services

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