Oranges are in season during the winter months and this salad takes advantage of them and the strong flavor of toasted walnuts.
1/4 c. walnuts
10 oz. baby spinach leaves -- cleaned and dried
1 orange or 2 clementines -- peeled and sectioned
1 T. finely diced red onion
2 T. freshly grated parmesan cheese
1 T. lime juice
1 T. orange juice
1 T. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
Spread the walnuts in a single layer on a baking sheet and toast in an oven that's been preheated to 400 degrees. Remove from the oven and allow to cool slightly.
Meanwhile, arrange the spinach, orange or clementine sections, onion and cheese on two salad plates. Sprinkle the toasted walnuts over the top of the plates.
In a small, resealable jar, combine the remaining ingredients and shake vigorously to combine. Drizzle the salads with the dressing immediately before serving.
Cutting the vegetables all the same size makes for a salad that resembles colorful shreds that are punctuated by spicy shrimp here and there.
1/2 lb. salad shrimp -- cooked
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 T. olive oil
1/2 c. chopped red onion
1 c. chopped carrots
1 c. chopped red pepper
1 c. chopped green pepper
1 c. frozen peas -- thawed
1 c. chopped cucumber
1 c. halved grape tomatoes
1 c. chopped broccoli
1 c. chickpeas -- rinsed and drained
1/3 c. rice wine vinegar
1/3 c. extra virgin olive oil
1 T. brown sugar
Combine the shrimp with the paprika, cayenne pepper and salt. Cook briefly in the olive oil over medium heat until the spice mixture on the shrimp becomes fragrant. Remove from the heat and allow the shrimp to cool.
Meanwhile combine the onion, carrots, peppers, peas, cucumber, tomatoes, broccoli and chickpeas in a large bowl. Add the shrimp.
In a resealable jar, combine the remaining ingredients and shake vigorously to combine. Pour the dressing into the bowl and toss well to combine.