Spinach Blood Orange And Macadamia Nut Salad Recipes

SPINACH, BLOOD ORANGE AND MACADAMIA NUT SALAD

Steps:

• In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.
• Peel and section oranges over bowl to catch juices.
• Cut segments into 1/2-inch dice.
• Reserve juice for dressing.
• In large bowl, combine toasted nuts, orange, spinach and corn.
• Make dressing: In small bowl, combine garlic, mustard, 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 had thickened.
• Whisk in reserved orange juice.
• Correct seasoning, adding salt or orange juice to taste.
• Just before serving, pour dressing over salad and toss until spinach is lightly coated.

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE

Steps:

• Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
• Peel and remove pith from remaining 2 blood oranges and slice horizontally.
• Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.