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Almond-Citrus Salad

Almond-Citrus Salad


  • 1/3 cup orange juice
  • 2 tablespoon white wine vinegar
  • 2 tablespoon vegetable oil
  • 1 tablespoon honey
  • 2 teaspoon grated fresh ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 2 grapefruits, peeled and segmented
  • 2 navel oranges, peeled and sliced
  • 1/4 cup finely chopped red onion
  • 6 cups lightly packed spinach leaves, torn into bite-size pieces
  • 2/3 cup slivered almonds, toasted*



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.

Nutritional Analysis

Per serving, 4 total servings.

Calories 296
Fat 18g
Saturated 1.9g
Monounsaturated 8.6g
Polyunsaturated 6.7g
Carb 32g
Protein 8g
Cholesterol 0mg
Fiber 7g
Calcium 144mg
Magnesium 117mg
Sodium 184mg
Potassium 764mg
Vitamin E 8.3mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California