Spinach Blood Orange And Macadamia Nut Salad Recipes

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SPINACH, BLOOD ORANGE AND MACADAMIA NUT SALAD

Make and share this Spinach, Blood Orange and Macadamia Nut Salad recipe from Food.com.

Provided by Ashley U

Categories     Citrus

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Spinach, Blood Orange and Macadamia Nut Salad image

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.

3/4 cup coarsely chopped macadamia nuts
4 blood oranges (if unavailable, you can use regular oranges)
5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces
1 cup cooked corn
1/2 garlic clove, minced
1 teaspoon Dijon mustard
1 1/2 tablespoons sherry wine vinegar
3 tablespoons hazelnut oil
1 -2 tablespoon fresh blood orange juice, reserved from sectioning fruit

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE

Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12



Blood Orange and Spinach Salad with Jalapeno Vinaigrette image

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.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 33.1 g, Cholesterol 15 mg, Fat 23.3 g, Fiber 5.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 323.2 mg, Sugar 11.3 g

4 blood oranges, divided
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons honey
1 large jalapeno pepper, seeds and ribs removed
½ teaspoon Dijon mustard
1 pinch salt and ground black pepper to taste
4 cups loosely packed fresh spinach
4 tablespoons pomegranate arils
4 tablespoons coarsely chopped pecans
2 slices cooked bacon, crumbled
4 tablespoons crumbled feta cheese

BLOOD ORANGE, BLUEBERRY, AND FETA SALAD

Blood oranges are a bit less acidic with just a hint of berry flavor. Combine them with healthy salad greens, sweet blueberries, crunchy walnuts, creamy feta cheese, and a vibrant, lemony dressing, and get ready for an exquisite salad.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10



Blood Orange, Blueberry, and Feta Salad image

Steps:

  • Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
  • Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 22.3 g, Cholesterol 37.4 mg, Fat 33.7 g, Fiber 5.8 g, Protein 10.9 g, SaturatedFat 9.2 g, Sodium 514.5 mg, Sugar 4.8 g

1 (5 ounce) package baby spinach and arugula
2 blood oranges, peeled and sliced
⅔ cup blueberries
⅔ cup whole walnuts
⅔ cup crumbled feta cheese
¼ cup olive oil
1 lemon, zested and juiced
1 tablespoon minced shallot
½ teaspoon Dijon mustard
freshly ground pepper to taste

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