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Almond-citrus salad

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  • 1/3 cup orange juice
  • 2 tbsp. white wine vinegar
  • 2 tbsp.vegetable oil
  • 1 tbsp. honey
  • 2 tsp. grated fresh ginger
  • 1/4 tsp. salt
  • 1/8 tsp. 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 (see note)


To make dressing, in the container of a blender, combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. In a 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.

Note: To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

Serves 4

This recipe was provided courtesy of the Almond Board of California. For more recipes, visit

Califonia Bountiful