Yield: 10 Servings
Measure | Ingredient |
---|---|
5 cups | Fresh spinach; washed and trimmed |
5 cups | Greens; field, mixed |
1 cup | Strawberries; cut in half, winter |
1 cup | Oranges; in summer |
1 \N | Granny Smith apple; cored and sliced |
¼ cup | Orange juice |
½ cup | Cranberries; dried, or |
½ cup | Blueberries; or |
½ cup | Cherries |
½ medium | Red onion; thinly sliced |
½ cup | Monterey jack cheese; shredded |
½ cup | Hosin honey mustard vinagarette |
¼ cup | Nuts or seeds; optional |
1. Toss the sliced apples in orange juice to coat to prevent browning. You may use any variety of greens available to you.
2. The sweet-tart taste of this salad dressing compliments the bitterness of the spinach and field greens.
3.The dressing will adhere better to dry greens.
Barb's Notes: I have used different types of dressing on this salad and it always turns out good.
Posted to MC-Recipe Digest by "Barbara E. Price" <abprice@...> on May 1, 1998