Recipe By : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size : 6
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Fresh Spinach -- wash, remove thick [336 g] -- stems
1/2 C Scallions -- thin sliced
11 Oz Mandarin Oranges -- drained [308 g]
1/2 C Slivered Almonds -- toasted, * [50 g]
Honey-Mustard Vinaigrette:
1 Tsp Dry Mustard
Salt -- to taste
1/8 tsp Black Pepper
1 tbsp Honey [21 g]
2 tbsp Cider Vinegar
1/2 C Vegetable Oil [100 g]
Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.
1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.
6 portions
How to toast nuts:
Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.
Source: The Uncommon Gourmet by Ellen Helman
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