Baby Spinach Salad with Candied Hazelnuts

Baby Spinach Salad with Candied Hazelnuts Recipe
Karry Hosford
Nut oils add a distinct flavor to vinaigrettes. Try this spinach salad with other oil and nut varieties, such as walnuts or almonds.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 117
Caloriesfromfat 49 %
Fat 6.4 g
Satfat 0.5 g
Monofat 4.7 g
Polyfat 0.9 g
Protein 3.5 g
Carbohydrate 14.1 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 286 mg
Calcium 92 mg


1/4 cup chopped hazelnuts
1 1/2 tablespoons light brown sugar
1 1/2 teaspoons egg white
1/8 teaspoon salt
Cooking spray
2 teaspoons fresh orange juice
1 1/2 teaspoons toasted hazelnut oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (7-ounce) package fresh baby spinach (about 8 cups)
1 cup orange sections (about 4 oranges)


Preheat oven to 350°.

Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.

Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

Maureen Callahan,

Cooking Light

May 2004
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