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Spinch and Walnut Salad


Walnut pieces 115g (1 cup) Fresh orange juice 125ml (1/2 cup) Olive oil 60ml (1/4 cup) Honey 1 tbsp Garlic clove 1 crushed Cinnamon powder a pinch Small Spinach leaves 150g Salt Black Pepper


Place the walnuts in a medium saucepan over medium heat and cook, stirring, for 3 minutes or until golden. Transfer to a chopping board and coarsely chop. Whisk together the orange juice, oil, honey, garlic and cinnamon in a small bowl. Taste and season with salt and pepper. Place the baby spinach and walnut in a serving bowl. Drizzle over the dressing and toss to combine and Serve it.

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