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Spinach, Orange and Almond Salad
This Spinach, Orange and Almond Salad is packed with nutrition and flavor. It's a healthy way to spice up a regular dinner salad, or perfect for lunchtime. Bursting with juicy navel oranges, tender spinach and crunchy almonds, the textures and flavors in this Spinach, Orange and Almond Salad are totally delicious.
Spinach, Orange and Almond Salad
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 cups (10 ounces) baby spinach
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
freshly ground black pepper
Lightly grease a 10-inch square piece of aluminum foil with butter or vegetable oil and set aside. Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan. Cook over medium-high heat, swirling occasionally, until the sugar water turns a golden amber color (3 to 4 minutes). Add the almonds and swirl to coat. Continue cooking until the almonds are golden brown and fragrant (about 1 minute). Transfer to the prepared aluminum foil and set aside to cool. With a sharp knife, cut the peel and pith away from the oranges one at a time. Working over a bowl to catch the juice, cut between the membranes to release the sections. Set the segments aside. Combine 1/4 cup orange juice with the remaining sugar, vinegar, olive oil, zest, 1/4 teaspoon salt and cayenne pepper. Whisk to blend. In a large serving bowl place spinach and top with orange segments, celery and onions. Break the caramelized almonds into bite-sized pieces and sprinkle over the top. Drizzle with dressing and toss to coat. Season with black pepper, to taste.
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