Ingredients: |
Ingredients: ¼ cup + 2 Tbsp sugar
½ cup sliced almonds
4 oranges
¼ cup orange juice (reserved from segmenting oranges)
¼ cup champagne or white wine vinegar
3 Tbsp vegetable oil
1 Tbsp extra-virgin olive oil
½ tsp orange zest
¼ tsp salt, + more for seasoning salad
⅛ tsp cayenne pepper
10 oz baby spinach (11 cups), washed and dried
1 cup thinly sliced celery
½ cup thinly sliced red onions
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Directions: |
Directions:Lightly grease a 10" square piece of aluminum with butter or vegetable oil; set aside.
Combine 3Tbsp sugar & 1Tbsp of water in small saucepan; cook over med-high heat, swirling occasionally, until sugar turns a golden amber color, about 3-4 min.
Add almonds; stir to mix.
Continue to cook until almonds are fragrant & golden-brown about 1 min.
Transfer to prepared aluminum foil, using a spoon to spread into a thin layer; set aside to cool completely.
With a thin sharp knife, cut away peel and pith of oranges one at a time. Working over a bowl to catch the juices, slice along the membranes of orange to release segments. Reserve segments in a separate bowl.
Combine ¼ cup of orange juice, remaining 3Tbsp of sugar, champagne vinegar, vegetable oil, orange zest, ¼ tsp salt & cayenne pepper in mixing bowl; whisk to blend.
Transfer dressing to a plastic container with a tight lid until you are ready to serve.
In large serving bowl, place spinach leaves on bottom of bowl, then top with orange segments, celery & red onions.
Cover with plastic wrap; refrigerate until ready to serve.
When ready to serve, break caramelized almonds into small, bite-size pieces & scatter over top of the salad.
Drizzle the dressing over the salad; season with salt and freshly ground black pepper to taste.
Toss to coat evenly and serve immediately. |
This recipe for Spinach Salad is from