Spinach Salad in Fresh Orange Dressing With Cashews

6 medium naval oranges
4 cups fresh spinach leaves, torn
1 bunch watercress
1 tablespoon cashews
1/3 cup shallots, minced
2 cloves garlic, minced
5 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.