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Flagstaff Celiac Support Group

SPINACH SALAD WITH WALNUTS

Ingredients (serves 3; for 6, double all ingredients except candied walnuts)

Fresh spinach             4 oz
Feta or goat cheese, crumbled ¼ cup
Red onion, thinly sliced           ¼ cup
Dressing
Red wine vinegar                  3 TBS
Orange juice                        1 TBS
Orange zest                         ½ Tsp
Dried cranberries                  ¼ cup
Candied walnuts (see below)  ¼ cup

Directions

  1. Wash and clean spinach. Tear into bite size pieces and place in a serving bowl.
  2. Divide the cheese and onion and add half to the spinach and toss to combine.
  3. Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat.
  4. Top with the other half of the reserved cheese and onion.
  5. Sprinkle cranberries and nuts over top of salad. Serve immediately.

Candied Walnuts
Ingredients
Walnut halves                                   1 pound
Cinnamon (ground)                             2 Tsp
Sugar                                               2 Tsp
Salt                                                 ¼ Tsp
Milk (cow’s, soy, rice)                         ⅓ cup
Vanilla                                             1 Tsp

Directions

  1. Preheat over to 350º F. Spread nuts in a single layer over a baking sheet. Roast for about 10 minutes or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
  2. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat until the mixture reaches the soft ball stage (236º F). Remove from heat.
  3. Immediately stir in vanilla. Add the walnuts to the sugar syrup and stir to coat well.
  4. Spoon the coated nuts onto a waxed paper-lined cookie sheet and separate nuts with a fork.
  5. Cool and store in airtight containers.