Spinach Salad with Avocados, Oranges and Candied Walnuts

Spinach Salad
Sydne George at
  • Yield: 4 servings


1tablespoon red wine vinegar
2tablespoons olive oil
2tablespoons orange juice
2teaspoons honey
salt and freshly ground pepper, to taste
Candied Walnuts
1/4cup walnuts, coarsely chopped
2tablespoons sugar
1 6-ounce package baby spinach
2 avocados, peeled, pitted and diced
2 oranges, peeled and diced


For the dressing:

  1. In a pint jar, combine all dressing ingredients and shake to mix thoroughly.

For the candied walnuts:

  1. In a medium nonstick saucepan over medium hight heat, melt sugar.
  2. Add walnuts and stir to coat.
  3. Spread walnuts over waxed paper to cool.

For the salad:

  1. Toss dressing with spinach, avocado and oranges in large bowl.
  2. Top with candied walnuts.

Source: Recipe and photo by Sydne George. Sydne George is a food journalist specializing in recipe development, food writing and food photography. She writes a weekly food column called “Special of the Day” in the Great Falls  (Montana) Tribune. View her work at

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