An Especially Good Green Salad
Be sure to balance out all the casseroles with a salad or two. Here's one created by the test kitchen especially for a potluck party. The salad is pretty with its two shades of green and made special with the pecans and tangy oranges.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 128 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 121 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 9% |
| vit A | 23% |
| vit C | 65% |
| folate | 44% |
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4 cups (1 L) torn fresh spinach
4 cups (1 L) torn boston lettuce
1/2 cup (125 mL) sliced red onion
1/2 cup (125 mL) pecan pieces, toasted
3 oranges
Dressing:
1 tsp (5 mL) finely grated orange rind
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) each liquid honey, white_wine_vinegar and dijon mustard
1/2 tsp (2 mL) poppy seeds
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
Preparation:
In large salad bowl, combine spinach, lettuce, onion and pecans. With sharp knife, cut peel and pith off oranges; slice crosswise and add to salad.
Dressing: In small bowl, whisk together orange rind and juice, honey, vinegar, mustard, poppy seeds, salt and pepper; gradually whisk in oil. Pour over salad; toss to coat.
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