Spinach and Nectarine Salad

1. 1

   In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot.

2. 2

   Cover with vented plastic wrap and cook in microwave on High 1 minute.

3. 3

   Stir in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

4. 4

   In small skillet, cook almonds on medium 5 minutes, stirring until toasted.

5. 5

   Set aside to cool, about 2 minutes.

6. 6

   To serve, toss spinach, nectarines, and marmalade mixture until combined.

7. 7

   Place on 2 dinner plates; scatter almonds on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.