Baby Spinach Salad with Candied Hazelnuts


Baby Spinach Salad with Candied Hazelnuts


Quantity Ingredients
1/4 cup chopped hazelnuts
1 1/2 tbsp light brown sugar
1 1/2 tsp egg white
1/8 tsp salt
Cooking spray
2 tsp fresh orange juice
1 1/2 tsp toasted hazelnut oil
1/2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 (7-ounce) package fresh baby spinach (about 8 cups)
1 cup orange sections (about 4 oranges)


Preheat oven to 350°.

Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.

Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

Yield:  4 servings

CALORIES 117 (49% from fat); FAT 6.4g (sat 0.5g,mono 4.7g,poly 0.9g); IRON 2.2mg; CHOLESTEROL 0.0mg; CALCIUM 92mg; CARBOHYDRATE 14.1g; SODIUM 286mg; PROTEIN 3.5g; FIBER 3.4g