Baby Spinach Salad with Candied Hazelnuts

Baby Spinach Salad with Candied Hazelnuts
Photo by Karry Hosford

Ingredients

  • 1 cup orange sections (about 4 oranges)
  • 1 (7-ounce) package fresh baby spinach (about 8 cups)
  • 1 ½ teaspoons egg white
  • 1/8 teaspoon salt
  • Cooking spray
  • 2 teaspoons fresh orange juice
  • ¼ teaspoon salt
  • + 5 more ingredients
    • ¼ cup chopped hazelnuts
    • 1 ½ tablespoons light brown sugar
    • 1 ½ teaspoons toasted hazelnut oil
    • ½ teaspoon Dijon mustard
    • ¼ teaspoon freshly ground black pepper

Preheat oven to 350°. Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool. Combine juice and next 4 ingredients (juice through pepper), stirr...

View full recipe at My Recipes

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