Green Salad with Orange Poppy Seed Dressing
This recipe makes 8 servings
|Per serving: about||-|
|total fat||4 g|
- Portion size: 8
This salad is attractive with its two shades of green and colourful add-ins. Enjoy it
as a refreshing course on its own after the soup.
4 cups (1 L) torn fresh spinach leaves
4 cups (1 L) torn Boston_lettuce
1/2 cup (125 mL) thinly sliced red radishes
1/3 cup (75 mL) thinly sliced red onion
1 tsp (5 mL) finely grated orange rind
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) Dijon_mustard
1 tbsp (15 mL) white_wine_vinegar or sherry vinegar
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) poppy_seeds
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
In large bowl, combine spinach, lettuce, radishes and onion.
With sharp knife, cut peel and white pith off oranges; slice crosswise and add to salad.
Dressing: In small bowl, whisk orange rind and juice, mustard, vinegar, honey, poppy seeds, salt and pepper; gradually whisk in oil. (Make-ahead: Cover and refrigerate for up to 2 days.) Pour over salad; toss to coat.
Source : Holiday Celebrations: 2007