Spinach-Citrus Salad with Toasted Walnuts

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.

  • Yields: 2 servings
  • Preparation Time: 10 minutes
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