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Salads Almond Board of California


Submitted by: Dianne Weatherford

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Servings: 4

Easy, light, refreshing

1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 teaspoons fresh ginger, grated
¼ teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruits, peeled and segmented
2 oranges, peeled and sliced
¼ cup finely chopped red onion
6 cups spinach leaves, torn into bite size pieces
1/3 cup slivered almonds, toasted
(see note)

To make dressing
In container of blender, combine juice, vinegar, oil, honey, ginger, salt, and pepper flakes. Blend thoroughly.

Salad Preparation
In bowl, combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour.

To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle almonds over salads.

To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5-10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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