Citrus Almond Spinach Salad Recipes

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SPINACH ALMOND SALAD



Spinach Almond Salad image

"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
2 large tart apples, thinly sliced
10 bacon strips, cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds, toasted
VINAIGRETTE:
1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 cup olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY ALMONDS



Spinach and Citrus Salad with Sweet and Spicy Almonds image

A Spinach and Citrus Salad with Sweet and Spicy Almonds is delicious and so easy to make. Tangy citrus balances with sweet and spicy almonds! Yum????

Provided by April Saunders

Categories     Salad

Number Of Ingredients 14

4 cups baby spinach, fresh
2 grapefruits, peeled and cut into bite-sized sections
3 Tbsp grapefruit juice
2 oranges, peeled and cut into bite-sized sections
1 Tbsp butter
1 tsp sugar
1/2 cup slivered almonds (you could use pecans or walnuts too)
1 tsp dried rosemary
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 tsp Dijon mustard
2 Tbsp fresh grapefruit juice
2 Tbsp olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach in a large salad bowl and add the cut sections of grapefruit and oranges.
  • Whisk together the dressing ingredients in a small mason jar or bowl. Pour the dressing over the spinach and toss to coat.
  • Then make the nuts: over medium heat, in a small, non-stick pan, add the butter and sugar. Stir until the butter is melted.
  • Then add almonds (or the nuts you choose) and toss in the butter/sugar mixture. Toast the nuts for about 3 minutes, stirring occasionally, until they begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the smell.
  • Remove the nuts from the heat and season with salt and pepper, to taste.
  • Sprinkle the nuts on the salad while still warm and serve.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

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.

ALMOND-CITRUS SALAD



Almond-Citrus Salad image

Make and share this Almond-Citrus Salad recipe from Food.com.

Provided by dicentra

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruits, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup slivered almonds, toasted

Steps:

  • To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes.
  • Blend to mix thoroughly. In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour.
  • To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle Almonds over salads.

Nutrition Facts :

SPINACH ALMOND SALAD



Spinach Almond Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield 3 or 4 servings

Number Of Ingredients 8

4 cups spinach leaves
1/4 pound mushrooms, sliced
2 tablespoons toasted sliced almonds
2 tablespoons olive oil
2 tablespoon tarragon vinegar
1/2 teaspoon crushed tarragon
1/8 teaspoon nutmeg
Freshly ground black pepper to taste

Steps:

  • Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
  • Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 1 gram, TransFat 0 grams

CITRUS AND CINNAMON SPINACH SALAD



Citrus and Cinnamon Spinach Salad image

A fresh and fantastic spinach and grapefruit salad with a unique taste!

Provided by Lindsay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup orange juice
½ cup white sugar
½ cup raspberry-flavored vinegar
1 teaspoon ground cinnamon
1 cup vegetable oil
1 (11 ounce) package baby spinach leaves
1 (11 ounce) can mandarin oranges, drained
½ cup crumbled feta cheese
1 red grapefruit, peeled and sectioned

Steps:

  • Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  • Whisk vegetable oil into dressing mixture slowly.
  • Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 27.6 g, Cholesterol 14 mg, Fat 30.9 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 212.5 mg, Sugar 24.1 g

SPINACH SALAD WITH CITRUS VINAIGRETTE



Spinach Salad with Citrus Vinaigrette image

Categories     Salad     Side     Spinach     Raw

Yield 4 to 6 servings

Number Of Ingredients 17

Citrus Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach Salad
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

Steps:

  • Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
  • Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
  • Note
  • To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

CITRUS SPINACH SALAD



Citrus Spinach Salad image

A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).

Provided by Mommy Diva

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups spinach leaves, fresh (OR 2 cups torn Romaine Lettuce)
1/2 small red onion, thinly sliced
1 navel orange, fresh peeled and separated into sections (or 2 blood oranges or 1/2 small can of mandarin oranges)
2 tablespoons pine nuts, toasted
2 tablespoons orange juice
2 tablespoons white wine vinegar
3 tablespoons olive oil (preferably extra virgin)
2 teaspoons honey
1 tablespoon fresh cilantro, chopped
2 teaspoons Dijon mustard
salt & pepper

Steps:

  • Toss spinach, onion, oranges and pine nuts together.
  • Whisk together all dressing ingredients.
  • Pour over salad and serve.

Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2

SPINACH CITRUS SALAD



Spinach Citrus Salad image

This salad tastes as good as it looks. The dressing is very easy to prepare in a jar.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 package (6 ounces) fresh baby spinach
3 medium navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
6 slices red onion, separated into rings
DRESSING:
1/4 cup ruby red grapefruit juice
1/4 cup olive oil
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon grated onion
2 teaspoons poppy seeds
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.

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