Tuesday

I like it. alot.

Pretty much obsessed with this salad right now. To quote one of my favourite commercials these days: the french describe it best 'it's delicious'

...and easy! Toasting the almonds was a bit challenging for me - they go from not done enough to take them out quick! quick! or they'll burn. On the whole though, a fairly simple recipe that is an awesome fresh and fruity way to get your greens.


Almond-Citrus Salad

Ingredients
1/3 cup orange juice
2 tablespoon white wine vinegar
2 tablespoon vegetable oil
1 tablespoon honey
2 teaspoon grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruits, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup slivered almonds, toasted*


Directions
To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle Almonds over salads.


*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once of twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

recipe found here

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