The recipe for the vinaigrette for this yummy salad comes from Smuckers.com. via my local newspaper a few weeks ago, the salad idea comes from what was in my pantry and fridge when I needed to get dinner on the table the other night. The recipe creator at Smuckers gives several different suggestions using their jams; I just adapted to what I had on hand. Blessings with your creativity!
Recipe for basic vinaigrette:
2 tbsps. balsamic vinegar
1 tbsp. water
1-1/2 tsps. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice
1. Whisk together first 6 ingredients.
2. Slowly pour oil into dressing ingredients whisking all the while until thoroughly combined.
For this spinach salad, whisk in:
1/2 cup apricot preserves
1 tsp. minced crystallized ginger.
Salad:
1 bag (10 oz.) fresh baby spinach
4 green onions, sliced
1/4 - 1/2 cup cashew pieces, to your taste
1/4 - 1/2 cup shredded Swiss cheese, to your taste
1 can (10 oz.) mandarin oranges, drained
Combine salad ingredients in serving bowl and add desired amount of dressing. Toss and serve.
Yield: 6-8 servings
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