Spinach salad with asparagus

Tantalize your taste buds with a refreshing spinach salad featuring tender asparagus, creating a perfect harmony of flavors and textures.

Ingredients:

• 1 large bunch fresh spinach, washed, dried and leaves separated
• 1 bunch fresh asparagus spears, washed, tough ends snapped off
• 4 Cara Cara oranges, peeled, thickly sliced and separated into bite size pieces
• 1/4 cup minced scallions, white and light green parts only
• 1 small bunch French breakfast radishes, washed, trimmed and cut into slices
• 2/3 cup walnut halves
• 1 teaspoon sugar
• Sea salt and freshly ground pepper
• 2 tablespoons fresh orange juice
• 2 tablespoons champagne vinegar
• 1 teaspoon honey
• 3 tablespoons extra virgin olive oil
• 2 tablespoons walnut oil
• Sea salt and freshly ground pepper to taste

Instructions:

1. Put the spinach leaves in a large salad bowl and leave them aside.
2. Combine the orange juice, vinegar, honey, oils, salt, and pepper in a small bowl and keep it aside.
3. Briefly cook the asparagus spears in gently boiling water for 2-3 minutes, then transfer them to a bowl of ice water until they are cool.
4. Heat up a non-stick skillet and add the walnut halves, stirring them gently until they are lightly browned.
5. Sprinkle sugar, sea salt, and black pepper over the hot walnuts, stirring continuously until they turn dark brown and glossy (be cautious of smoke, turn on the exhaust fan if necessary), then remove from heat and let them cool.
6. Incorporate the asparagus spears, orange pieces, scallions, radishes, and chopped walnut halves into the salad bowl with the spinach.
7. Pour the vinaigrette over the salad, mix everything gently, and then serve.

Summary:

• Calories: 961 kcal
• Fat: 55 g
• Protein: 36 g
• Carbs: 109 g
• Potassium: 4464 mg
• Magnesium: 567 mg