Recipe Collection |
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Recipe: Festive Spinach Salad
Categories: Salads
Yield: 6 Servings
10 oz Pre-washed spinach leaves
22 oz Canned mandarin oranges;
-- drained
16 oz Sliced red beets
2 tb Cashews; chopped coarsely
-------------------DRESSING------------------------
1/4 c Lemon juice
1 tb Honey; PLUS
1 ts Honey
2 ts Dijon-style mustard
1/2 ts Ground ginger
1 pn Salt
1/2 ts Freshly ground pepper
1 tb Olive oil; up to 2tbs
5 tb Low-sodium chicken broth;
-- more or less, or
-- vegetable
-- broth
n a bowl, whisk together lemon juice, honey, mustard, ginger, salt and pepper. Add the broth. Slowly whisk in olive oil. Set aside.
In a large bowl, toss the spinach with the dressing. Divide among six plates. Scatter the mandarin orange slices and the sliced beets over the spinach. Garnish with the chopped cashews.
Counts as 2 1/2 servings toward individual's 5 A Day. [118cals, 4g fat]
NOTES : Serves 6 as a first course.
Recipe by: National Cancer Institute 1998
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 07, 1998, converted by MM_Buster v2.0l.
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