by Heather Schmitt-Gonzalez / Tuesday, April 24, 2012
Spinach and Citrus Salad w/ Ginger-Sesame Dressing
It was all about the deep, gorgeous colors when this was on the table. But the same things that make this salad such a looker are exactly those things I mentioned above. The jewel-tones of segmented grapefruit in two colors, blood orange, and apricots adorn the tender green leaves of baby spinach. Candied nuts gleaming with a thin shell of sugar are tucked amongst these bright bursts of color. And the musky, seductive scent of sesame oil and ginger complete the experience.
If you don't do it for the looks...you've got to make this for the awesome health benefits and fantastic flavors!
- 10-12 oz. baby spinach
- 2 ruby red grapefruit, segmented
- 2 white grapefruit, segmented
- 4 blood oranges, segmented
- 4 oz. candied walnuts (see below)
- 4 oz. candied hazelnuts (see below)
- 4 oz. dried apricots, julienned
- Ginger Sesame Dressing (see below)
- ½ c. sugar
- 1½ c. nuts (any type...I used equal parts walnuts and hazelnuts here)
- coarse salt
- ¼ c. grated ginger root
- ¼ c. soy sauce
- ¼ c. rice vinegar
- ¼ c. sesame oil
- freshly ground black pepper
Whole Food Wednesdays
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.