Baby Spinach Salad with Candied Hazelnuts

(from shawn’s recipe box)

Source: Maureen Callahan, Cooking Light, MAY 2004

Serves 4 people

Categories: Salads

Ingredients

  • * 1/4 cup chopped hazelnuts
  • * 1 1/2 tablespoons light brown sugar
  • * 1 1/2 teaspoons egg white
  • * 1/8 teaspoon salt
  • * Cooking spray
  • * 2 teaspoons fresh orange juice
  • * 1 1/2 teaspoons toasted hazelnut oil
  • * 1/2 teaspoon Dijon mustard
  • * 1/4 teaspoon salt
  • * 1/4 teaspoon freshly ground black pepper
  • * 1 (7-ounce) package fresh baby spinach (about 8 cups)
  • * 1 cup orange sections (about 4 oranges)

Directions

  1. Preheat oven to 350°.

  2. Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.

  3. Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

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