Baby Spinach Salad with Candied Hazelnuts

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.

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 49%
  • Fat: 6.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.5g
  • Carbohydrate: 14.1g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 286mg
  • Calcium: 92mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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