Best 2 Spinach Orange And Almond Salad Recipes
In a culinary world filled with vibrant flavors and textures, one dish that stands out for its refreshing taste and captivating presentation is the Spinach, Orange, and Almond Salad. This delectable salad combines the tender crunch of fresh spinach, the burst of citrus from juicy oranges, and the nutty richness of toasted almonds. With a harmonious blend of sweet and savory elements, this dish promises a delightful experience for your taste buds. Accompanying this main recipe are three additional variations that offer unique twists on the classic combination.
1. Spinach, Orange, and Almond Salad: This original recipe presents the perfect balance of flavors and textures. Fresh baby spinach forms the base of the salad, providing a bed for the vibrant orange segments, toasted almonds, and crumbled feta cheese. A tangy vinaigrette dressing, made with olive oil, orange juice, honey, and Dijon mustard, brings all the elements together, creating a symphony of flavors.
2. Spinach, Orange, and Cranberry Salad: For a touch of tartness and a pop of color, the Spinach, Orange, and Cranberry Salad incorporates dried cranberries into the mix. The sweet-tart cranberries add an extra layer of complexity, complementing the juicy oranges and nutty almonds.
3. Spinach, Orange, and Avocado Salad: This variation introduces the creamy richness of avocado, creating a luscious and satisfying salad. Slices of ripe avocado are nestled among the fresh spinach, orange segments, and toasted almonds, adding a smooth and velvety texture to each bite.
4. Spinach, Orange, and Goat Cheese Salad: If you prefer a tangy and herbaceous flavor profile, the Spinach, Orange, and Goat Cheese Salad is the perfect choice. Crumbled goat cheese replaces the feta in this recipe, adding a distinct sharpness that balances the sweetness of the oranges.
SPINACH, ORANGE, AND ALMOND SALAD
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.
EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD
My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!
Provided by COOKGIRl
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
- Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
- SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
- Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
- With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
- SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
- Put the fresh 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 (at this point the almonds have turned to "brittle") 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.
Tips:
- Choose fresh, tender spinach for the best flavor and texture.
- Use a variety of oranges to add different flavors and colors to the salad. Grapefruits or tangerines can also be used.
- Toast the almonds for a richer flavor.
- Add other ingredients to the salad, such as crumbled goat cheese, dried cranberries, or sliced avocado.
- For a lighter dressing, use a vinaigrette made with olive oil, lemon juice, and honey.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Spinach, orange, and almond salad is a refreshing, healthy, and delicious salad that is perfect for a light lunch or dinner. With its vibrant colors and variety of textures, this salad is sure to impress your guests. The sweet oranges, crunchy almonds, and tangy dressing perfectly complement the mild flavor of the spinach. Whether you are looking for a simple salad to serve at a party or a quick and easy meal for a weeknight dinner, spinach, orange, and almond salad is a great option. So next time you are looking for a healthy and refreshing salad, give this recipe a try.
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