An Especially Good Green Salad
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 |
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 torn fresh spinach
- 4 cups torn boston lettuce
- 1/2 cup sliced red onions
- 1/2 cup toasted pecan pieces
- 3 oranges
- Dressing
- 1 tsp finely grated orange rind
- 2 tbsp orange juice
- 1 tbsp liquid honey
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp poppy seeds
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetabIe 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.
- Keywords : Salad; Vegetarian; Refrigerate/Chill; Lettuce; Pecan; Red onions; Oranges;
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