Spinach, Mushroom & Orange Salad w Caramelized Walnuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable Oil ,
3 Tbsp sugar ,
1 Tbsp water,
1/2 c walnuts
4 oranges,
2 Tbsp Honey,
1/4 c quality aged white wine vinegar,
1/2 c extra virgin olive oil,
1/2 tsp orange zest,
1/4 tsp salt,
5 c baby spinach (washed & dried),
1 c sliced raw white mushrooms,
1/2 red onion, thinly sliced
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Directions: |
Directions:Lightly grease a 10 inch square of foil with vegetable oil. Combine 3 Tbsp sugar and 1 Tbsp water in a small saucepan and cook over medium heat stirring occasionally, until sugar turns a golden caramel color, about 3-4 minutes. Add the walnuts and stir to coat. Transfer to the prepared foil, using a spoon to spread into a thin layer. Cool Completely.
With a sharp paring knife, cut the peel and white pith from the oranges. Working over a bowl, catch the juices as you cut in-between the membranes to release the segments. Reserve the orange pieces in a separate bowl. Combine the juice from the oranges (there should be about 1/4 cup), the honey, wine vinegar, olive oil, orange zest, 1/4 tsp salt in a mixing bowl and whisk to blend. Transfer the dressing to a container with a tight fitting lid until ready to use.
Put the spinach, sliced mushrooms, and orange segments into a large serving bowl. Cover and refrigerate until ready to serve. At serving time, add the onion slices to the salad. Break the caramelized walnuts into bite size pieces and scatter over top of the salad. Drizzle the dressing over the salad and toss to coat evenly. Season with salt to taste and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: From June/July issue of Tastes of Italia.
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