View Full Version : Orange-Spinach Salad with Honey-Orange Dressing
07-12-2000, 01:38 PM
Awesome, Deanna! I copied that one down for this weekend as well. Thanks! My husband likes spinach salad but it's hard to get him to eat fruit so this should work well.
07-12-2000, 01:44 PM
Mmmm... I'll bet I could use mandarin oranges! Whaddaya think?
That would be very cool. My husband will only eat mandarins "selectively" and maybe this will work!
Stop it, stop it, stop it... I came here to coppy a recipe I couldn't find elsewhere before I ran out to the store, and I can't get that far down the board. Tells you how much self-control I have these days. Oh well. Thanks for the recipe Deanna. And I'm glad to read elsewhere that the name change was what I came to guess. In fact, I thought about asking if after "member" status you were merely reborn at a certain number of posts. Bye....
07-12-2000, 05:54 PM
yes Lorilei you can use mandarin instead (I do substitute all the time) http://www.cookinglight.com/bbs/smile.gif
You Know Me
07-12-2000, 05:59 PM
Oh I wish, wish, wish I had the ingredients to make this tonite. It's over 100° heat index (again) and I just don't feel like eating (or cooking) anything "hot."
Since you all liked this one so much (sounds good, anyway, doesn't it??) I will share my "tried and true" #1 all time best favorite salad. My family loves it and it is most popular at potluck dinners or simple get-togethers where we grill meat or fish, have a pasta or rice for a side, and a simple salad. Here it is; enjoy!
* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Recipes Salads and Dressings
Tried & True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11-ounce can Mandarin oranges -- drained
1 bunch Romaine, Boston or Leaf Lettuce -- torn
1/2 red onion -- sliced
1/4 cup slivered almonds -- toasted
1/2 cup salad oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon grated onion
Combine oranges, lettuce, red onion, and almonds. Pour dressing over and toss.
For Dressing: shake ingredients together in a jar. Refrigerate one hour before serving.
- - - - - - - - - - - - - - - - - - -
Per serving: 255 Calories (kcal); 22g Total Fat; (72% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat; 1/2 Other Carbohydrates
Serving Ideas : May add diced cooked chicken and serve as a main dish salad.
Nutr. Assoc. : 0 1280 0 0 0 0 0 0 0 0 0 0
07-12-2000, 11:49 PM
Mmmmm...this sounds so good, I will definitely be giving it a try this weekend. It was printed in today's edition of The Kansas City Star.
Orange-Spinach Salad with Honey-Orange Dressing
Prep time: 15 min.
Marinating time: 30 min.
2 tablespoons fresh orange juice
1 tablespoon water
1 1/2 teaspoons each cider vinegar and honey
1 tablespoon vegetable oil
Dash of pepper
1 cup fresh orange segments
1/2 cup peeled, seeed and thinly sliced cucumbers
5 cups fresh spinach
1 tablespoon chopped fresh mint
1/2 cup shredded part-skim mozzarella cheese
In a large bowl, combine orange juice, water, vinegar, honey, oil and pepper. Mix well. Add oranges and cucumbers and marinate at room temperature 30 minutes. Add spinach, mint and cheese; toss lightly to coat. Serve immediately.
Per serving: 110 cal; 5g protein; 6g fat, 1.7g sat fat; 11g carb; 8mg chol; 96mg sodium; 2g fiber.
07-13-2000, 10:07 AM
Thanks for the posting of both recipes...they both sound yummy. I love a salad with mandarin oranges and add them to my basic romano salad often. So, yes Lorilei use those mandarin oranges! I would also use fresh mozzarella cheese in the first salad recipe....there is nothing like fresh mozzarella cheese! Especially with ripe tomatoes from the garden and fresh basil and then drizzled with the best olive oil, salt and pepper. Double Yum!!
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