Our toasted glazed walnuts add crunch to tender baby kale and spinach salad that’s tossed with shortcut citrus dressing!
BOGO Never Felt So Good
Whether you're looking to sleep better, have less anxiety, get pain relief or simply unwind the mind, these award-winning CBD Gummies from Sky Wellness do just the trick! Available in a variety of flavors, don't miss this special BOGO offer. Learn more at SkyWellness.com.
- 1/2 c. coarsely chopped walnuts
- 3 tbsp. sugar
- 1 tbsp. butter
- 1 large grapefruit
- 1/4 c. olive-oil-and-vinegar salad dressing
- 3 oz. baby spinach about 2 packed cups
- 3 oz. baby kale about 2 packed cups
- 1 red pepper sliced
- 1/4 c. sliced red onion
Line rimmed baking sheet with foil; coat with cooking spray. In small nonstick skillet, combine walnuts, sugar and butter; over medium-high heat, cook, stirring occasionally, until sugar melts, 3 to 4 minutes. Cook, stirring constantly, until mixture turns golden brown, about 3 minutes. Immediately spread nut mixture over foil on baking sheet; cool. Break up walnuts.
Grate 2 teaspoon zest from grapefruit; reserve. Using sharp knife, cut slice off top and bottom of grapefruit. Stand fruit upright on cutting board; cut off remaining peel and white pith in sections, starting at top of fruit.
Holding grapefruit over bowl to catch juices, cut between membranes to release sections. Measure 2 tablespoons collected juice; stir into salad dressing with reserved zest. In large bowl, toss spinach, kale, red pepper, red onion. and walnuts. Stir dressing; drizzle over salad and toss. Add grapefruit sections; gently toss.
Calories: 284. Protein: 4 g. Fat: 21 g. (4 g. sat.) Chol.: 8 mg. Carbs.: 23 g. Sodium: 128 mg. Fiber: 4 g. Sugar: 18 g.