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Spinach And Mandarin Oranges by www.country-cooking.com
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, *
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.
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