Ingredients Jump to Instructions ↓

  1. 3/4 cup 109g / 3.8oz Coarsely-chopped macadamia nuts

  2. 4 Blood oranges

  3. 5 cups 200g / 7.1oz Baby spinach leaves - washed, stemmed,

  4. Dried and torn into bite-size pieces

  5. 1 cup 62g / 2 1/5oz Cooked corn

  6. Dressing

  7. 1/2 Garlic clove - minced

  8. 1 teaspoon 5ml Dijon mustard

  9. 1 1/2 tablespoons 22ml Sherry vinegar

  10. 3 tablespoons 45ml Hazelnut oil

  11. 2 tablespoons 30ml Fresh blood orange juice

  12. (reserved from sectioning fruit)

Instructions Jump to Ingredients ↑

  1. In small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrant, 2 to 3 minutes. Remove from heat.

  2. Peel and section oranges over small bowl to catch juice. Cut segments into 1/2-inch dice. Reserve juice for dressing.

  3. In large bowl, combine toasted nuts, oranges, spinach and corn.

  4. Make Dressing: In small bowl, combine garlic, mustard and salt and pepper to taste. With fork, mash to smooth paste. Add vinegar and whisk until smooth. Whisk in oil in thin stream until dressing has thickened. Whisk in reserved orange juice. Correct seasonings, adding salt or orange juice to taste.

  5. Just before serving, pour dressing over salad and toss until spinach is lightly coated.

  6. This recipe yields 4 servings.

  7. Per Serving: 379 Cal; 7g Prot; 30g Total Fat (4 Sat. Fat); 29g Carb.; 0mg Chol; 69mg Sod.; 7g Fiber.


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