Ingredients
- 3 cups fresh spinach, washed and dried, cut into chiffonade
- 2 green onions, chopped
- 1 orange, supremed and halved
- 1 tablespoon butter
- 1/2 teaspoon sugar
- 1/2 cup pecan halves
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- Citrus Dressing, recipe follows
Directions
Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
Citrus Dressing:
- 1 teaspoon Dijon mustard
- 2 tablespoons orange or grapefruit juice (or a combination)
- 3 tablespoons canola oil
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
In a small bowl, add all the ingredients and whisk until emulsified.
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By got food?
on March 26, 2013
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This salad was amazing! the only thing I would do different is to use only the green part of the green onions, as the white part was a little too strong for our taste.
By smangiaracina
Gaithersburg, Md
on November 07, 2012
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Very good salad! I love Melissa's show and book. I think the dressing was too much for 1 bag of lettuce it was over dressed. I used spring mix. Everyone loved it. I used canned oranges drained and regular orange juice since I was out of the fruit. Would be good with feta on it too.
By chantalcravello...
las vegas, 68
on September 09, 2012
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This was absolutly delicious! Had it with a small pizza and it was a perfect dinner. The green onions were great with the sweet oranges.
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