Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
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Michelle Barbie256
[email protected]I love this salad! It's so refreshing and flavorful. I always get compliments when I make it for guests.
Mani Mani 24
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Ameenu Ibrahim
[email protected]I'm not usually a fan of spinach salads, but this one is an exception. The oranges and almonds add a nice sweetness and crunch.
Prime “PRIME 1 REDEFINED” 1
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's healthy and delicious!
Naeem Ghallou
[email protected]I love the simplicity of this salad. It's made with just a few ingredients, but it's packed with flavor.
Doreen Lynch
[email protected]This salad is so versatile! I've added different fruits and nuts to it, depending on what I have on hand. It's always delicious.
Nancy Myers
[email protected]I've made this salad several times and it's always a success. It's a great way to use up leftover spinach and oranges.
Abdullah Bin fahad
[email protected]This is one of my favorite salads! It's so easy to make and it's always a crowd-pleaser. I love the crunch of the almonds and the sweetness of the oranges.
Mahlatse Makhana
[email protected]I made this salad for a party last weekend and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Md abdul Mothin
[email protected]This salad is so refreshing and delicious! The combination of spinach, oranges, and almonds is perfect, and the dressing is light and flavorful. I will definitely be making this again.