Spinach salad with oranges, red peppers, and onions in a wine vinegar and orange juice vinaigrette. **Ingredients: orange juice, white wine vinegar, vegetable oil honey fresh ginger salt red pepper flakes navel oranges, red onion red bell pepper, spinach leaves, slivered almonds cvt

Ingredients

1/3	cup orange juice
2	tbs. white wine vinegar (117877)
2	tbs. vegetable oil (4044) or almond oil
1	tbs. honey
2	tsp. grated fresh ginger root
1/4	tsp. salt
1/8	tsp. red pepper flakes
2	navel oranges, peeled and sliced
1/2	red bell pepper, sliced
1/4	cup finely sliced red onion
6	cups fresh spinach, lightly packed, torn into bite-size pieces
2/3	cup slivered almonds, toasted

Directions

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

Categories

Citrus, Fruits, Nuts, Vegetables, First Course, Main Dish, Salads, American-Southern, Advance, Bake, Chill, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in manganese Very high in vitamin A Very high in vitamin C

Bad points High in sugar