Spinach & Orange Salad with Olive Rosemary Tapenade

Spinach & Orange Salad with Olive Rosemary Tapenade

I am in love with salads. Love summer salads, especially with fruit.
This salad is one of my favorites. Enjoy!

Spinach & Orange Salad with Olive Rosemary Tapenade
Ingredients

4 cups spinach
4 large oranges
2 T orange zest
1 ½ c pitted green olives in olive oil, drained
3 cloves garlic, peeled
2 T Juice of a lemon
2 T parsley, chopped
2 tsp rosemary, chopped
¼ c + 2 T Extra Virgin Oilve Oil
½ red onion, thinly sliced

Directions:
Zest 2 of the oranges. Set aside.
Peel and separate each orange piece. Set aside.
Add the orange zest, olives, garlic, lemon juice, parsley and rosemary to food processor. Pulse until combined, but still a little chunky.
Slowly add the Olive Oil until combined.
Add the spinach to salad plates.
Layer the orange slices on the spinach, the add the red onion slices.
Top with the tapenade.
Drizzle with olive oil before servings if desired.

Tapenade can be made in advance, and kept in fridge for up to 3 days.
It can also be frozen for up to a month.

Enjoy!
Live Life Optimally,

Kristie