Citrus Almond Salad This is a great winter time salad when citrus fruits are at their peak. Best with fresh squeezed orange juice in the dressing, but juice from concentrate works fine too. Makes 4 servings.
Ingredients
Dressing:
1/3 cup orange juice
2 tablespoons white vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 tablespoons fresh grated ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
Salad:
3 naval oranges, sectioned
2 red grapefruit, sectioned
1 red onion, chopped
1 bunch fresh spinach (baby leaves)
2/3 cup slivered almonds, toasted
Directions
Dressing:
Whisk together and set aside to chill.
Salad:
Sprinkle sliced almonds on a cookie sheet in an even layer. Toast for no more than ten minutes in a 300 degree oven. Watch carefully and taste. Do not over toast as this will make the almonds bitter.
Wash and pat dry the raw spinach leaves. Pile leaves on individual plates. Spoon the citrus/onion mixture over the top. Add the dressing then garnish with toasted slivered almonds.
The Monsanto Company and the American Farm Bureau Federation make presentation of America's Heartland possible.
Additional production and promotion assistance is provided by the American Soybean Association, National Corn Growers Association, National Cotton Council, United Soybean Board, U.S. Grains Council, National Association of Wheat Growers, and the National FFA Organization.
