• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups fresh spinach, washed and dried, cut into chiffonade

  2. 2 green onions , chopped

  3. 1 orange, supremed and halved

  4. 1 tablespoon butter

  5. 1/2 teaspoon sugar

  6. 1/2 cup pecan halves

  7. 1 teaspoon dried rosemary

  8. 1/4 teaspoon cayenne

  9. Citrus Dressing , recipe follows

  10. 1 teaspoon Dijon mustard

  11. 2 tablespoons orange or grapefruit juice (or a combination)

  12. 3 tablespoons canola oil

  13. 1 tablespoon olive oil

  14. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.

  2. In a small bowl, add all the ingredients and whisk until emulsified.


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