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Spinach, Orange & Macadamia Nut Salad


3/4 cup coarsely chopped macadamia nuts
4 blood oranges (if unavailable, you can use regular oranges)
5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces
1 cup cooked corn


1/2 garlic clove, minced
1 tsp. Dijon mustard
1 1/2 t. Sherry wine vinegar
3 t. Hazelnut oil
1-2 t. Fresh orange juice (reserved from sectioning fruit)


Peel and section oranges over bowl to catch juices

Cut segments into 1/2 inch pieces

Reserve juice for dressing

In large bowl, combine roasted nuts, orange, spinach and corn

Make dressing: in small bowl, combine garlic, mustard, salt & pepper to taste

With fork, mash to smooth paste

Add vinegar and whisk until smooth

Whisk in oil in thin stream until dressing is thickened

Whisk in reserved orange juice

Correct seasoning, adding salt or juice to taste

Just before serving, pour dressing over salad and toss until spinach is lightly salted

Nutritional facts: 1 serving (2550 grams) - recipe makes 4 servings

Fat 30.1 grams

Saturated 3.9 grams

Polyunsat. 1.8 grams

Monounsat. 23.0 grams

Trans fat 0.0 grams

Cholesterol 0 mg.

Sodium 51 mg.

Carbohydrates 31.1 grams (15.2 grams sugar

Protein 5.8 grams

*from recipezaar.com