Christine Long has plenty of almond recipes. After all, she's an almond farmer, the co-founder of an international almond business and chair of the Almond Board of California. Here is one of her favorite salads.
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1/3 cup orange juice
2 tbsp. white wine vinegar
2 tbsp.vegetable oil
1 tbsp. honey
2 tsp. grated fresh ginger
1/4 tsp. salt
1/8 tsp. red pepper flakes
2 grapefruits, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup slivered almonds, toasted (see note)
To make dressing, in the container of a blender, combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. In a bowl, combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle almonds over salads.
Note: To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
This recipe was provided courtesy of the Almond Board of California. For more recipes, visit www.almondsarein.com.