| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 1 | Servings | |
INGREDIENTS
| 1 | tb | Natural rice vinegar |
| 1/4 | ts | Dijon-style mustard |
| Dash each salt and pepper | ||
| 1/2 | ts | Olive oil |
| 2 | c | Fresh spinach leaves, washed |
| Dried and chilled | ||
| 1 | sm | Orange, peeled and segmented |
| 2 | tb | Finely sliced red onion |
| 3 | Walnut halves, coarsely | |
| Chopped |
INSTRUCTIONS
DRESSING SALAD 1. To make dressing: In small bowl whisk together dressing ingredients. 2. To make salad: Arrange salad ingredients in serving bowl. 3. Pour dressing over salad and toss. DEAL-A-MEAL HELPFUL HINT: To segment an orange, use a serrated knife and peel around the orange, removing skin and all white parts. Insert knife on either side of membranes to remove orange segments. In a pinch, you could use mandarin oranges canned in their own juice for this recipe, but a fresh, sweet, juicy orange is much better. DEAL-A-MEAL CARDS USED: 1 Fat 1 Fruit 156 Calories From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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