Rating: 5 stars
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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

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; cholesterol 0mg; iron 2.2mg; sodium 286mg; calcium 92mg.
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