Spinach and mandarin oranges
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fresh Spinach -- wash, |
| Remove thick | ||
| Stems | ||
| ½ | cup | Scallions -- thin sliced |
| 11 | ounces | Mandarin Oranges -- drained |
| ½ | cup | Slivered Almonds -- toasted, |
| 6 | portions | |
Directions
Honey-Mustard Vinaigrette: 1 Tsp Dry Mustard Salt -- to taste ⅛ tsp Black Pepper 1 tbsp Honey 2 tbsp Cider Vinegar ½ C Vegetable Oil 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.
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 (ISBN 0-89815-519-3) Recipe By : mnh@... (Michele Hardy) File