To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle Almonds over salads.
*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once of twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Per serving, 4 total servings.
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
Soups, Salads & Dressings RecipesAlmond Tabbouli Salad Almond-Citrus Salad Antioxidant, Quinoa Salad with Toasted Almonds California Almond Gazpacho Crunchy Tostada Salad Curried Butternut Squash Soup with Almonds Curried Lentil, Sausage and Almond Soup Curried Pumpkin Soup Farmers Market Vegetable Salad Fast Break Green Salad Harmonious Heart Healthy Hummus Mediterranean Barley Almond Salad Moroccan Couscous Salad Pesto Antipasto Salad Roasted Chicken Salad with Almonds & Cherries Roasted Sweet Garlic and Almond Soup Spanish Almond-Onion Soup Steak Fajita Salad with Seasoned Almonds Vegan Cream of Broccoli Soup