Wannabe Martha

Still trying to figure out which Martha

A Little Something Tasty for Lunch

on April 8, 2014
Miami Spice Cookbook

Photo Credit – Amazon

Yesterday I was sharing this salad recipe with a friend and then couldn’t stop thinking about it.
So, voila! Spinach Salad with Blood Oranges and Walnuts.

This recipe originally came from a much-used cookbook of mine, Miami Spice by Steven Raichlen, where it’s called “Spinach, Blood Orange and Macadamia Nut Salad”.
I made a couple adjustments, and that’s what you’ll see here. The original is lovely also and I’ll explain why I made the adjustments.


For the Salad:

3/4 cup coarsely chopped toasted walnuts
4 blood oranges, peeled and sectioned, juice reserved for dressing
5 cups baby spinach (arugula and watercress are nice too)


Such Yummy Goodness

Layer the spinach in a large bowl; top with orange sections and walnuts.
Pour Dressing (below) over the salad and serve.

The Dressing

1 clove garlic, finely minced
1 tsp. Dijon mustard
1/2 tsp salt
Ground black pepper
3 Tbsp. extra virgin olive oil (or safflower oil is nice too)
Juice from the oranges
1 Tbsp. white wine vinegar

Combine the dressing ingredients in a jar and shake until well combined.
Taste and adjust to your own preferences – sometimes the oranges are extra sweet, so a little more vinegar is nice.

So about those adjustments – well, the original recipe called for macadamia nuts, which are nice, but on the expensive side; the oil used is Hazelnut Oil – lovely to be sure, but also, very expensive and has very short shelf life, so if you don’t use it for much, kind of not worth the cost; I do use safflower oil in this sometimes; the original recipe also called for grilled corn kernels (don’t care much for them here); and finally, it called for sherry vinegar which I usually don’t have.  So there you are.  I like my version a lot and you can believe I eat tons of it when these oranges are in season.




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