Ingredients
| 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) |
Directions
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
Source: www.cookinglight.com