Warm Spinach Salad With Almonds, Tangellos & Raspberry Vinaigrette
This salad looks pretty when served on white plates, with the pink vinaigrette drizzled around the edge.
2 Minneolas, other tangelos or tangerines
2 teaspoons extra-virgin olive oil
1 pound fresh baby spinach
1/2 cup sliced almonds, roasted
Raspberry Vinaigrette (recipe below)
Raspberry Vinaigrette : 3 tablespoons extra-virgin olive oil
1 tablespoon high-quality raspberry vinegar
Salt and pepper to taste
Slice ends off tangelos. Stand them on end and use a knife to peel, cutting vertically. Use a paring knife to cut segments from fruit. Discard peel and pith, and set aside. Heat olive oil in a large skillet. Add spinach and cook on medium heat just until wilted but still leafy it should not be completely limp. Divide among 4 salad plates and top with tangelo segments and almonds. Drizzle with Raspberry Vinaigrette and serve immediately. ||Raspberry Vinaigrette: Whisk together all ingredients with a fork in a small bowl.
Calories 257; Fat 20 g; Sat Fat 2.4 g; Mono Fat 13.7 g; Poly Fat 2.7 g ; Protein 7 g; Carb 18 g; Fiber 6 g; Cholesterol 0 mg; Sodium 382 mg; Calcium 176 mg; Potassium 908 mg; Vitamin E 7.2 mg*;