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Nut oils add a distinct flavor to vinaigrettes. Try this spinach salad with other oil and nut varieties, such as walnuts or almonds.

Maureen Callahan
Recipe by Cooking Light May 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 49%; fat 6.4g; saturated fat 0.5g; mono fat 4.7g; poly fat 0.9g; protein 3.5g; carbohydrates 14.1g; fiber 3.4g; iron 2.2mg; sodium 286mg; calcium 92mg.
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