SPINACH SALAD WITH PECANS, MANDARIN ORANGES AND HONEY MUSTARD DRESSING

This salad is such a hit, you'll be passing out the recipe every time you serve it. Sorry I don't give specific measurements, I make it a little different each time, you can suit it to your taste--I recommend not being skimpy on all the good stuff.

March 9, 2006

Ingredients

Spinach Salad:

Baby Spinach

Mandarin Oranges

Sliced Fresh Strawberries

Pecans

Thinly sliced red onion

Honey Mustard Dressing:

(this is an adaptation of an epicurious recipe)

2T Honey

2T Dijon or Spicy Mustard

4 scant Tablespoons Red Wine Vinegar

2t soy sauce

2t grated fresh ginger

2 cloves of garlic smashed with 1/2t salt

1c. vegetable oil

Preparation

You can assemble the salad about an hour ahead of dinner.
You can make the dressing well in advance to let the flavors mingle. Wisk together all ingredients except oil, then add in oil slowly while whisking. It will emulsify nicely.
The dressing will keep for several days, and you can marinate chicken in any leftovers.

TagsAmerican Salad Vegetable Vegetarian

Recipe notes

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