Festive spinach salad

Yield: 6 Servings

Measure 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


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@...


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.

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