Source: 12 Months of Monastery Salads
Date tried: June 22, 2015
Yield: 6-8 servings
Time needed: 20-30 minutes
A two-in-one recipe as you get the Honey-Mustard Dressing as well. I have always loved the combination of spinach and oranges and this dressing sets them off very well. Prepare the dressing first and set aside until ready to serve.
Honey Mustard Dressing
1/2 cup light olive oil
3 Tbsp. white wine vinegar
1 Tbsp. Dijon, Meaux or another French mustard
1 Tbsp plus 2 tsp. honey
2 Tbsp. heavy cream (optional)
salt and freshly ground pepper to taste
Combine all ingredients in a blender and whirl until smooth.
Keep refrigerated until ready to use.
The salad recipe is the type that hides a lot of instructions in the list of ingredients. Go through them carefully to see what to do with them. I found it helpful to prepare each ingredient first and only then assemble the whole.
Baby Spinach and Orange Salad
1/2 lb. baby spinach
3 medium-size oranges, peeled with white pith removed, separated into segments, and cut in half
1 small cucumber, peeled and cut into thin rounds
1 medium-sized red onion, cut in half and thinly sliced into half-moons
1/3 cup walnuts, coarsely chopped and lightly toasted in a preheated 350oF oven
Put all ingredients into a large bowl and toss gently to combine.
Pour Honey-Mustard Dressing previously prepared over the salad just before serving.
Toss to coat and serve immediately.