Spinach salad with asparagus

Introducing a flavorful spinach salad featuring crisp asparagus, tossed in a zesty vinaigrette dressing. Perfect blend of textures and flavors!

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. Combine spinach leaves in a large salad bowl and set aside.
2. Mix orange juice, vinegar, honey, oils, salt, and pepper in a small bowl and set it aside.
3. Briefly cook asparagus spears in hot water for 2-3 minutes, then place them in ice water until chilled.
4. Toast walnut halves in a non-stick skillet until lightly browned.
5. Coat the hot walnuts with sugar, sea salt, and black pepper, and continue cooking until they turn dark brown and shiny spots appear on the edges (be prepared for smoke, use an exhaust fan if needed). Remove from heat and let them cool.
6. Combine asparagus spears, orange pieces, scallions, radishes, and chopped walnuts with the spinach in the salad bowl.
7. Pour the vinaigrette over the salad, gently mix to ensure everything is coated, and then serve.

Summary:

• Calories: 1613 kcal
• Fat: 123 g
• Protein: 36 g
• Carbs: 121 g
• Potassium: 4597 mg
• Magnesium: 580 mg