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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat. | 2. Peel and section oranges over bowl to catch juices. | 3. Cut segments into 1/2-inch dice. | 4. Reserve juice for dressing. | 5. In large bowl, combine toasted nuts, orange, spinach and corn. | 6. Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste. | 7. With fork, mash to smooth paste. | 8. Add vinegar and whisk until smooth. | 9. Whisk in oil in thin stream until dressing had thickened. | 10. Whisk in reserved orange juice. | 11. Correct seasoning, adding salt or orange juice to taste. | 12. Just before serving, pour dressing over salad and toss until spinach is lightly coated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
macadamia nut	3/4	cup	chopped	721.59	13.8891	7.9496	76.1488
blood orange	4		blood	-	-	-	-
baby spinach leaf	5	cups	washed stemmed dried	-	-	-	-
corn	1	cup	cooked	124.7	27.115	4.7415	1.9575
garlic clove	1/2		minced	2.235	0.4959	0.0954	0.0075
dijon mustard	1	teaspoon		-	-	-	-
sherry wine vinegar	1 1/2	1/2		-	-	-	-
hazelnut oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
blood orange juice	1 -2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.