| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Fruits |
California |
Almonds, Main dishes, Lowfat, Meatless |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Orange juice |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Honey |
| 2 |
ts |
Grated fresh ginger |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Red pepper flakes |
| 2 |
|
Grapefruits; peeled and segmented |
| 2 |
|
Navel oranges; peeled and sliced |
| 1/4 |
c |
Finely chopped red onion |
| 6 |
c |
Spinach leaves; lightly packed, torn into bite-size pieces |
| 1/3 |
c |
Slivered almonds; toasted * |
INSTRUCTIONS
To make dressing, in blender combine juice, vinegar, oil, honey, ginger,
salt andpepper flakes. Blend to mix thoroughly. In bowl, combine fruit,
onion and dressing. Set aside at least 10 minutes or up to one hour. To
serve, line four individual plates with spinach. Spoon fruit mixture with
dressing over spinach, dividing equally. Sprinkle almonds over salads.
Servings: 4
* To 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
or twice to ensure even browning. Note almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
A Message from our Provider:
“God is waiting for you”