INGREDIENTS

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.  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@catfish.ocpt.ccur.com (Michele Hardy)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 0mg
Sodium: 4.3mg
Potassium: 174mg
Carbohydrates: 8g
Fiber: 1.8g
Sugar: 5.4g
Protein: 2.9g