Spinach and Nectarine Salad with Orange Citrus Vinaigrette

Have you ever noticed how pretty a green salad is with fruit or berries in it?

And throw in blue cheese and some yummy candied walnuts, then out of nowhere comes an amazing taste and texture that’s a perfect match.

Speaking of candied walnuts, I usually gobble them up first when they’re in a salad and I’ve always wondered how they’re made.

Curiosity got the best of me so I made them for this salad.

And it’s so easy……only two main ingredients.

But beware, when making candied walnuts you may need to make extra because the cook must test them out…..

over…and over again….until….they’re almost all gone.  Then the cook will need to make more for everyone else.

I guess you could call this salad a “fruit” salad.

But, what’s a fruit salad without a super tasty vinaigrette? 

So here’s a quick, easy, and delish orange citrus vinaigrette recipe for you too.

Let’s check out the ingredients.

For the Salad – fresh spinach, chives (or the tops of green onions) crumbled blue cheese, dried cranberries, nectarines, walnuts, sugar, and salt.

 

For the Vinaigrette – grapefruit juice, orange juice, white wine vinegar, olive oil, sugar, and salt.
Here’s how to make it.

For the Candied Walnuts:

Heat a medium size skillet on low to medium heat.

Add the sugar, walnuts and two dashes of salt.

Continuously stir until the sugar starts to liquefy. 

Watch closely so that the sugar and walnuts don’t get too hot and burn.

Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes). 

Once done, remove from the skillet and spread them out on a glass plate.  Set aside to cool.

For the Salad:

On the serving plates,

add the spinach…..

…..blue cheese….

….and dried cranberries.

Chop the chives,

and add them to the salad.

Next,

with the skin on,

cut the nectarines into fairly thick slices (about an inch thick). 

Lay the sliced nectarines on top of the salad.

Then top with the candied walnuts.

For the Orange Citrus Vinaigrette:

In a small bowl, add the grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt.

Whisk together.

Drizzle the vinaigrette over the salad just before serving.

Enjoy!

Y.U.M.

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Spinach and Nectarine Salad with Orange Citrus Vinaigrette

Yield: Serves 3

Ingredients:

For the Candied Walnuts:
½ cup Walnut Halves
¼ cup Granulated Sugar
2 dashes Salt

For the Salad:
½ to ¾ bunch of Fresh Spinach
3 tablespoons Crumbled Blue Cheese
3 tablespoons dried Cranberries
2 tablespoons chopped Chives (or the tops of 2 green onions)
3 Nectarines
¼ cup Candied Walnuts

For the Orange Citrus Vinaigrette:
2 tablespoons Grapefruit Juice (bottled or fresh squeezed)
Juice from 1 medium to large size Orange (about ¼ cup juice; or use juice from a carton)
2 teaspoons Granulated Sugar
2 tablespoons White Wine Vinegar
2 tablespoons Olive Oil
2 dashes Salt

Directions:

For the Candied Walnuts: Heat a medium size skillet on low to medium heat. Add the sugar, walnuts, and 2 dashes of salt. Continuously stir until the sugar starts to liquefy. Watch closely so that the sugar and the walnuts don't get too hot and burn.

Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes). Once done, remove them from the skillet and spread out on a glass plate. Set aside to cool.

For the Salad: On the serving plates add the spinach, blue cheese, dried cranberries, and the chopped chives (or the tops of green onions). Next, with the skin on, cut the nectarines into fairly thick slices (about an inch thick). Lay the sliced nectarines on top of the salad. Then top with the candied walnuts.

For the Orange Citrus Vinaigrette: In a small bowl, add the grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt. Whisk together.

Drizzle the vinaigrette over the salad just before serving.

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2 Responses to “Spinach and Nectarine Salad with Orange Citrus Vinaigrette”

  1. #
    1
    Kim Bee — August 15, 2012 at 4:49 pm

    Well I sure hoped you saved me some. This is a brilliant salad.

    Reply

    • CouponClippingCook — August 15th, 2012 @ 10:02 pm

      Hi Kim, of course I did! Thank you.

      Reply

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