Recipe courtesy of Ingrid Hoffmann
Episode: Choco Loco
Spinach and Walnut Salad with Thyme Vinaigrette
20 min
20 min
6 servings
20 min
20 min
6 servings


  • 1 (9-ounce) bag spinach or baby spinach leaves, washed and dried
  • 2 oranges, segmented
  • 1/2 cup walnuts, toasted
Thyme Vinaigrette:
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 to 1 teaspoon sugar
  • 1 tablespoon fresh chopped thyme leaves
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper


To prepare the salad: Put the spinach in a salad bowl and arrange the orange segments and walnuts decoratively on top.

To prepare the vinaigrette: In a small clean bowl, using a wire whisk, mix the vinegar, sugar and thyme. Drizzle in the oil, whisking constantly. Season with salt and pepper, to taste.

Drizzle the thyme vinaigrette over the salad and serve.

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