| 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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