| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 12 | oz | Fresh Spinach — wash, |
| Remove thick | ||
| Stems | ||
| 1/2 | c | Scallions — thin sliced |
| 11 | oz | Mandarin Oranges — drained |
| 1/2 | c | Slivered Almonds — toasted, |
| 6 | portions |
INSTRUCTIONS
Honey-Mustard Vinaigrette: 1 Tsp Dry Mustard Salt -- to taste 1/8 tsp Black Pepper 1 tbsp Honey 2 tbsp Cider Vinegar 1/2 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 : [email protected] (Michele Hardy) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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