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

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”