Spinach, Orange & Almond Salad
with Craisins, Shallot, Feta, & Honey Dijon Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Almonds
(Contains: Tree Nuts)
3 unit
Neval Orange
1 unit
Shallot
5 ounce
Spinach
2.32 ounce
Craisins
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Nutrition Values
Instructions
Heat a small, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 3-5 minutes. Transfer to a plate to cool.
Meanwhile, wash and dry all produce. Supreme oranges: Working with one at a time, trim off top and bottom and set on one flat side. Slice away the skin and white pith, curving your knife as you go. (Or get kids involved by having them simply peel the oranges by hand!) Working over a medium bowl, cut between the segment and membrane on both sides to release each orange wedge. Halve, peel, and thinly slice shallot.
In a large bowl, toss together spinach (for 6 servings, use ¾ of the spinach), craisins, and shallot (start with half the shallot and add more from there if you like). Add orange segments, dressing, and half the almonds; toss until thoroughly combined. Taste and season with salt and pepper. Transfer to a serving platter and sprinkle with remaining almonds and as much feta as you like.
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