SPINACH SALAD WITH PECANS, MANDARIN ORANGES AND HONEY MUSTARD DRESSING
This salad is such a hit, you'll be passing out the recipe every time you serve it.
Sorry I don't give specific measurements, I make it a little different each time, you can suit it to your taste--I recommend not being skimpy on all the good stuff.
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Ingredients
Spinach Salad:
Baby Spinach
Mandarin Oranges
Sliced Fresh Strawberries
Pecans
Thinly sliced red onion
Honey Mustard Dressing:
(this is an adaptation of an epicurious recipe)
2T Honey
2T Dijon or Spicy Mustard
4 scant Tablespoons Red Wine Vinegar
2t soy sauce
2t grated fresh ginger
2 cloves of garlic smashed with 1/2t salt
1c. vegetable oil
Preparation
You can assemble the salad about an hour ahead of dinner.
You can make the dressing well in advance to let the flavors mingle. Wisk together all ingredients except oil, then add in oil slowly while whisking. It will emulsify nicely.
The dressing will keep for several days, and you can marinate chicken in any leftovers.
