Blood Red Spinach Salad

Blood Red Spinach Salad Marla Sarris Paleo Porn

We don’t watch much TV, but I can’t wait for Dexter to start. How does Dexter have anything to do with this recipe? Well, I got some blood red oranges the other day from the store and of course, immediately thought of Dexter. :)

Although we don’t watch live TV, aside from the Bears games, we watch Dexter once it’s available on the Apple TV. Before we left for Miami we started re-watching Dexter from the very beginning: Season 1, episode 1. We’ve seen the whole series so many times and it just works well as background “white” (or blood red) noise.

On a side note my cookbook, Pigskin Paleo‘s going international! After I came home from shipping out a signed copy to Australia (Thanks Kim!!), I was starving and scrounging around for some food. I had recently stocked up on plenty of veggies, so I threw this salad together as quick as I could. And my plate was empty before Jeff even got to the kitchen to start on his. :)

I served this salad topped with Mackerel from US Wellness Meats along with a side of fresh cherries.

Blood Red Spinach Salad

Yield: 2-4 Servings


  • 3 cups baby spinach
  • 1/2 vidalia onion, chopped
  • 1/2 red pepper, chopped
  • 1 Anaheim pepper, chopped
  • 1 avocado, chopped
  • 1 blood red orange, chopped
  • 2 ounces Prosciutto, cubed
  • 1/2 cup fresh mint, minced
  • oregano, to taste
  • coarse ground black pepper, to taste
  • coarse ground sea salt, to taste
  • balsamic vinegar, to taste
  • extra virgin olive oil, drizzle


  1. Rinse spinach and add to the bottom of a large mixing bowl.
  2. Add all ingredients in the order listed above on top of the spinach.
  3. Sprinkle with oregano, black pepper and sea salt.
  4. Mix everything together and plate for two (with leftovers to spare).
  5. Drizzle each plate with balsamic vinegar and olive oil and serve.
  6. Enjoy! :)