Time 3h20m Yield 12 Number Of Ingredients 15 Steps:
Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you’re just able to get the lid on. Refrigerate for 3 hours. Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions. Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature. Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat. Peel and section oranges over bowl to catch juices. Cut segments into 1/2-inch dice. Reserve juice for dressing. In large bowl, combine toasted nuts, orange, spinach and corn. Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste. With fork, mash to smooth paste. Add vinegar and whisk until smooth. Whisk in oil in thin stream until dressing had thickened. Whisk in reserved orange juice. Correct seasoning, adding salt or orange juice to taste. Just before serving, pour dressing over salad and toss until spinach is lightly coated.
