|1/4 cup||chopped hazelnuts|
|1 1/2 tbsp||light brown sugar|
|1 1/2 tsp||egg white|
|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 (7-ounce) package||fresh baby spinach (about 8 cups)|
|1 cup||orange sections (about 4 oranges)|
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