Spinach Salad with Roasted Beet, Chevre Goat Cheese, Orange, Grapefruit & Candied Sahaurita Pecans
- 1 quart Spinach
- 2 cups Arugula
- ¼ cup Grapefruit segments
- 1/3 cup Orange segments
- 1/3 cup Beets cooked and peeled
- ¼ cup Grapefruit juice
- ¼ cup Orange juice
- 2 Tablespoons Lemon juice
- 1 Tablespoon Orange zest
- 1 Tablespoon Lemon zest
- Pinch salt and pepper
- ¼ cup Goat cheese
Pack Spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
Zest orange and lemon into mixing bowl with greens.
Peel oranges and grapefruit.
Supreme oranges and grapefruit. Add to mixing bowl with greens
Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
Dice cooked beets and add to bowl. Add salt and pepper
Recipe Nutrient Analysis, Single Serving
Spiced Candied Pecans
Yield: 4 cups. 64 1Tablespoon servings
- 1 Large Egg white
- 2 cups Pecan Pieces
- raw ½ cup Sugar 1 teaspoon
- Cumin ¼ teaspoon Cayenne pepper
- 1 teaspoon Cinnamon
- ½ teaspoon Allspice
- ¼ teaspoon Ancho
- chili Pinch of Kosher salt to taste
Preheat oven to 300 degrees Beat egg white in medium mixing bowl until foamy. Add nuts spices, salt and sugar. Spread mixture onto a oil sprayed sheet pan. Bake until nuts start to dry and sugar starts to carmelize, 10 to 12 minutes. Pull nuts out of oven and stir around in pan. Turn oven up to 325 degrees. Put back into oven for another 10 to 12 minutes. Pull out of oven and let set to cool. When cooled place into a container with a lid. Use as a snack or for a salad topper.
- Recipe Nutrient Analysis, Single Serving: Calories: 30 Carbs: 21g Protein: .3g Fat: 2.5g Fiber: .3g