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Recipe Name: Almond Citrus Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/3 Cup(s) Orange juice
2 Tablespoon(s) White wine vinegar
2 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Honey
2 Teaspoon(s) Grated fresh ginger
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Red pepper flakes
2 Grapefruits, peeled and
2 Navel oranges, peeled and
1/4 Cup(s) Finely chopped red onion
6 Cup(s) Spinach leaves, lightly
packed torn into
1/3 Cup(s) Slivered almonds, toasted *
To make dressing, in blender combine juice, vinegar, oil, honey,
ginger, salt andpepper flakes. Blend to mix thoroughly. In bowl,
combine fruit, onion and dressing. Set aside at least 10 minutes or up
to one hour. To serve, line four individual plates with spinach. Spoon
fruit mixture with dressing over spinach, dividing equally. Sprinkle
almonds over salads. Servings: 4 To toast almonds, spread in an
ungreased baking pan. Place in 350-degree oven and bake 5 to 10
minutes or until almonds are light brown; stir once or twice to ensure
even browning. Note almonds will continue to brown slightly after
removing from oven. See
>Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of
California Posted to MC-Recipe Digest by KitPATh
<> on Apr 08, 1998

Nutrition (calculated from recipe ingredients)
Calories: 289
Calories From Fat: 120
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 167.8mg
Potassium: 259mg
Carbohydrates: 40.8g
Fiber: 2.9g
Sugar: 25.3g
Protein: 3.4g

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