Green Salad with Orange Poppy Seed Dressing
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 72 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 112 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 5 |
| vit A | 18 |
| vit C | 62 |
| folate | 31 |
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.
Ingredients
-
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
3 oranges
Dressing:
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
Preparation
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.
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
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