Spinach Salad w/Orange Balsamic Vinaigrette Waffle
By: Jennifer Lee
Posted on: February 23, 2015
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This is a sponsored post written by me on behalf of Van’s. All opinions are entirely my own.
February is American Heart Month, and it’s a great time to find new ways to love your heart. Van’s Multigrain Waffles have 7g of fiber and are made with a mix of 8 whole grains, making them the perfect base for a hearty breakfast or nutritious snack. Today, I’m sharing some of my favorite waffle topping ideas because you can do so much with a waffle, other than just eating it with syrup!
Spinach Salad with Orange Balsamic Vinaigrette Waffle
Top your waffle with this spinach salad and you’ve got yourself a nice power lunch. The salad consists of fresh baby spinach leaves, thin slices of creamy avocado, cara cara orange wedges (a deliciously sweet and seedless red-fleshed navel orange; if you haven’t tried them before you definitely should as they are in season right now!), almond slices and a drizzle of orange balsamic vinaigrette.
Ingredients2 Van’s Multigrain Waffles, For the salad:, ½ cup baby spinach leaves, washed and patted dry, ¼ of a medium avocado, thinly sliced, ½ of a cara cara orange, cut into small wedges, peel removed (you can replace with a different orange variety if you prefer), 1 tablespoon of sliced almonds, For the vinaigrette:, 2 ½ tablespoon fresh squeezed orange juice, 1 teaspoon grated orange zest, 1 tablespoon balsamic vinegar, 1 tablespoon yellow mustard, 1 tablespoon extra virgin olive oil, Salt and pepper to taste,
Toast your waffles to desired crispness. While waffles are toasting, prepare the vinaigrette. In a small bowl, combine orange juice, zest, vinegar and mustard. Slowly add in the olive oil while whisking the dressing. Season with salt and pepper to taste.
Split salad ingredients equally between the two toasted waffles. Drizzle with dressing before serving.