An Especially Good Green Salad
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Recipe based on 1 ratings.
An Especially Good Green Salad
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
- Portion size: 8
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.
Ingredients
- 4 cups 4cupstorn fresh spinach
- 4 cups 4cupstorn boston lettuce
- 1/2 cup 1/2cupsliced red onionred onions
- 1/2 cup 1/2cuptoasted pecan pieces
- 3 3 orangeoranges Dressing
- 1 tsp 1tspfinely grated orange rind
- 2 tbsp 2tbsporange juice
- 1 tbsp 1tbspliquid honey
- 1 tbsp 1tbspwhite wine vinegar
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tsppoppy seeds
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspvegetabIe 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.
