My daughter's Halloween candy is still looming in the corners of the kitchen cupboards and I've been doing my best to get it out of my sight. (By eating it unfortunately.) Seriously, I think I need an intervention because I can't stop myself from eating those tiny chocolate bars. To counteract the pounds of sugar that I've been consuming this week, I figured that I needed to indulge in a few salads as well. I love this salad because it's loaded with fruit and nuts and drizzled with a tangy/sweet dressing to give me that "sweet fix" that I have been craving. The dressing is really best when it's warm but to be honest, I usually don't go to the trouble of heating it up and it's also good, straight out of the frig.
Spinach Salad with Warm Citrus Dressing
6 ounce can orange juice concentrate 1 pound spinach
½ onion, diced 1 can mandarin oranges
¼ cup red wine vinegar ½ purple onion
½ cup brown sugar 3 ounces feta (optional)
1 Tablespoon orange zest ½ cup dried cranberries
½ teaspoon salt ¼ cup chopped pecans
½ teaspoon hot sauce 1/4 cup toasted pumpkin seeds
½ teaspoon dry mustard 1/2 cup sliced strawberries
½ cup oil
Process orange juice, onion and vinegar in blender. Add brown sugar, orange zest, mustard, salt and hot sauce. Blend on high. Add oil.
Bring to a boil and cook on medium for 10 minutes.
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons water
2 tablespoons honey
2 teaspoons canola oil
1-1/4 pounds pecan halves (about 5 cups)
Put the salad together and drizzle with warm citrus vinaigrette just before serving.
Eating this salad is not going to make up for the chocolate bars that I keep eating but at least it's a step in the right direction.
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