Spinach Salad in Fresh Orange Dressing With Cashews
- Number of Servings: 4
Ingredients
6 medium naval oranges4 cups fresh spinach leaves, torn1 bunch watercress1 tablespoon cashews1/3 cup shallots, minced2 cloves garlic, minced5 tablspoons baslamic vinegar
Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside. Squeeze the residual juice from the membranes into the bowl and reserve.
Combine the spinach and watercress in a mixing bowl. Put the cashews in a small sauté pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the nuts to a small bowl. Put the shallots, garlic, vinegars, and reserved orange juice into the sauté pan. Bring to a boil over low heat. Stir in the black pepper, then pour the dressing over the spinach and watercress. Toss to coat. Arrange the mixture on salad plates, spoon orange segments on top and garnish with the nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user OKANOG.
Combine the spinach and watercress in a mixing bowl. Put the cashews in a small sauté pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the nuts to a small bowl. Put the shallots, garlic, vinegars, and reserved orange juice into the sauté pan. Bring to a boil over low heat. Stir in the black pepper, then pour the dressing over the spinach and watercress. Toss to coat. Arrange the mixture on salad plates, spoon orange segments on top and garnish with the nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user OKANOG.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 5.7 g
- Protein: 3.6 g
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