Our toasted glazed walnuts add crunch to tender baby kale and spinach salad that’s tossed with shortcut citrus dressing!
- 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.