You probably already know that I’m a SuperFood fanatic, which is quite a paradox when you consider my insatiable desire for dessert. I don’t believe in dieting. Giving up carbs or Kendall Jackson would be absolute torture and the minute I say the word diet, I start thinking of all of the things I can’t eat (which only makes me want them even more). It’s all about balance. If I want my favorite jeans to fit, I’ve got to exercise more, eat a better dinner, and still eat the Girl Scout cookies - but only two for dessert  (as opposed to the entire box in one sitting!) I found Emeril’s recipe for a mandarin salad and was impressed by the number of super foods he included. This salad is tangy and delicious. The toasted almonds give it a nice crunch. Next time, I might play around and substitute a portion of the sugar for Splenda, but I don’t use that much dressing anyway.

Here’s what you’re giving your body:

• Spinach – promotes bone health, brain health, anticancer food, high in omega-3s
• Oranges – vitamin C helps prevent wrinkles, the nutrients have anti-inflammatory, antitumor, antiviral, and antiallergenic properties
• Almonds -Good source of vitamin E, calcium, and polyphenols
• Extra Virgin Olive Oil – protects against chronic degenerative disease, antiinflammatory, promotes good cardiovascular health
• Cayenne pepper - promotes cardiovascular and gastrointestinal health, helps with pain relief, and enhances immunity 

Isn’t that enough to make you want to try it!                       

Spinach, Orange and Almond Salad (Emeril’s)

1 tablespoon water

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.

With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.

Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.