Ingredients
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1 (10 ounce) can mandarin orange segments, drained
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2 large granny smith apples, peeled, cored and cut into 3/8 inch cubes
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1/4 cup lemon juice, freshly squeezed
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1 bunch fresh spinach, trimmed, washed, remove stems and discard (about 10 ounces)
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1 head romaine lettuce, washed, dried and torn into bite size pieces
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1/3 cup pine nuts, lightly toasted
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1/2 cup frozen orange juice concentrate
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4 tablespoons six-year-old balsamic vinegar
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2 tablespoons liquid honey
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2 teaspoons poppy seeds
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1 tablespoon Dijon mustard
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6 tablespoons extra virgin olive oil
Instructions
- SALAD - Drain oranges, place into a bowl and set aside.
- Cube apples and place in a bowl.
- Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
- Before using apples, drain any excess lemon juice.
- Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
- Add ice cubes and let chill for at least 1/2 hour to crisp.
- DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
- TO SERVE - Remove ice from the greens and discard; drain any water.
- Add apples and pine nuts and toss to mix well.
- Add dressing mixture and toss to coat well.
- Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
- This dressing is also very good with young, mixed greens.