|Sat Fat||2.4 g
|Mono Fat||13.7 g
|Poly Fat||2.7 g
||Vitamin E||7.2 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
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.