Festive spinach salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pre-washed spinach leaves |
| 22 | ounces | Canned mandarin oranges; drained |
| 16 | ounces | Sliced red beets |
| 2 | tablespoons | Cashews; chopped coarsely |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Honey; PLUS |
| 1 | teaspoon | Honey |
| 2 | teaspoons | Dijon-style mustard |
| ½ | teaspoon | Ground ginger |
| 1 | pinch | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Olive oil; up to 2tbs |
| 5 | tablespoons | Low-sodium chicken broth; more or less, or vegetable broth |
Directions
DRESSING
n a bowl, whisk together lemon juice, honey, mustard, ginger, salt and pepper. Add the broth. Slowly whisk in olive oil. Set aside.
In a large bowl, toss the spinach with the dressing. Divide among six plates. Scatter the mandarin orange slices and the sliced beets over the spinach. Garnish with the chopped cashews.
Counts as 2½ servings toward individual's 5 A Day. [118cals, 4g fat] * INFO * Recipe from the National Cancer Institute's 5-a-day informational web site Email by kitpath@...
12/98
NOTES : Serves 6 as a first course.
Recipe by: National Cancer Institute 1998 Posted to EAT-LF Digest by kitpath@... on Dec 07, 1998, converted by MM_Buster v2.0l.