Almond Citrus Salad

Month of salads, just getting started!  This might seem like a summer salad, but today in Tennessee it could pass for June.  Florida citrus fruits are in season and I found some lovely Gulf shrimp.  I marinated the shrimp in the same citrus dressing before grilling and served a skewer of shrimp with this salad.  Another yummy variation would be to use sesame oil and rice wine vinegar for an oriental flavour.

Almond Citrus Salad

1/3 cup orange juice
2 T white wine vinegar
2 T vegetable oil
1 T honey
2 t grated fresh ginger
1/4 t salt
1/8 t red pepper flakes
4 c segmented citrus of your choice
1/4 c finely chopped red onion
6 c lightly packed spinach or romaine leaves, torn into bite-size pieces
2/3 c slivered almonds, toasted (see note)

To make dressing, in the container of a blender, combine juice, vinegar, oil, honey, ginger, salt and pepper flakes.   Blend to mix thoroughly.   In a bowl, combine fruit, onion and dressing.   Set aside at least 10 minutes or up to 1 hour.   To serve, line four individual plates with spinach.   Spoon fruit mixture with dressing over salad greens, dividing equally.   Sprinkle almonds over salads.

Note: To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
 

Serves 4