Spinach And Nectarine Salad With Orange Citrus Vinaigrette Recipe

Name: Spinach And Nectarine Salad With Orange Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CANDIED WALNUTS:; 1/4 cups Sugar; 1/2 cups Walnut Halves; 2 dashes Salt; FOR THE SALAD:; 1/2 bunches To 3/4 Bunches Of Fresh Spinach; 3 Tablespoons Crumbled Blue Cheese; 3 Tablespoons Dried Cranberries; 2 Tablespoons Chopped Chives (Or The Tops Of Green Onions); 3 whole Nectarines; 1/2 cups Candied Walnuts; FOR THE VINAIGRETTE:; 2 Tablespoons Grapefruit Juice (Bottled Or Fresh Squeezed); 1/4 cups Orange Juice (From A Carton Or Fresh Squeezed); 2 teaspoons Sugar; 2 Tablespoons White Wine Vinegar; 2 Tablespoons Olive Oil; 2 dashes Salt

Servings: persons

FOR THE CANDIED WALNUTS:
1/4 cups Sugar
1/2 cups Walnut Halves
2 dashes Salt
FOR THE SALAD:
1/2 bunches To 3/4 Bunches Of Fresh Spinach
3 Tablespoons Crumbled Blue Cheese
3 Tablespoons Dried Cranberries
2 Tablespoons Chopped Chives (Or The Tops Of Green Onions)
3 whole Nectarines
1/2 cups Candied Walnuts
FOR THE VINAIGRETTE:
2 Tablespoons Grapefruit Juice (Bottled Or Fresh Squeezed)
1/4 cups Orange Juice (From A Carton Or Fresh Squeezed)
2 teaspoons Sugar
2 Tablespoons White Wine Vinegar
2 Tablespoons Olive Oil
2 dashes Salt

1
For the candied walnuts:
2
Heat a medium size skillet on low to medium heat. Add the sugar, walnuts and 2 dashes of salt. Continuously stir until the sugar starts to liquify. Watch closely so that the sugar and the walnuts don't get too hot and burn. Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes).
3
Once done, remove the walnuts from the skillet and spread out on a glass plate. Set aside to cool.
4
For the salad:
5
On the serving plates add the spinach, blue cheese, dried cranberries, and the chopped chives (or the tops of green onions).
6
Next, with the skin on, cut the nectarines into fairly thick slices (about an inch thick), discarding the pits. Lay the sliced nectarines on top of the salad.
7
Then top with the candied walnuts.
8
For the Orange Citrus Vinaigrette:
9
In a small bowl, add the grapefruit juice, orange juice, sugar, white wine vinegar, olive oil and salt. Whisk together.
10
Drizzle the vinaigrette over the salad just before serving.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CANDIED WALNUTS:, 1/4 cups Sugar, 1/2 cups Walnut Halves, 2 dashes Salt, and more.

Yes, Spinach And Nectarine Salad With Orange Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach And Nectarine Salad With Orange Citrus Vinaigrette

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