Recipe of the day January 18 - Spinach Salad with......!

17 years ago

Asian Spinach Salad With Orange And Avocado

Prep: 15 minutes; Total: 15 minutes

Servings: Makes 4 servings

2 tablespoons finely chopped shallots

2 tablespoons seasoned rice vinegar

1 tablespoon vegetable oil

2 teaspoons minced peeled fresh ginger

1/4 teaspoon (generous) Asian sesame oil

1 navel orange

1 6-ounce bag baby spinach leaves

1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

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Comments (3)

glenda_al
17 years ago
My favorite salad, created by local restauranteer, Franklin's Homewood Gourmet!

Baby blue salad
1 pound baby lettuce mix
6 ounces blue cheese, crumbled
2 cups balsamic vinaigrette (recipe below)
4 oranges, peel removed, cut to the flesh and sliced (2 slices per salad)
2 pints strawberries, hulled and quartered (2 tablespoons per salad)
6 ounces "Sweet and Spicy" pecans (recipe below)

Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat - but not drown - lettuce. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans. Serves 12.

Balsamic Vinaigrette
(According to the original recipe, this is for 12 salads. I had 3/4 of a jar left after serving a group according to the recipe, so you may want to reduce the amount if you do not want extra vinaigrette on hand.)

1 cup balsamic vinegar
1/3 cup dijon mustard
1/3 cup honey
2 tablespoons roasted garlic, chopped
2 teaspoons shallots, chopped
2 cups extra virgin olive oil
Salt and pepper

Whisk vinegar, honey, Dijon mustard, garlic and shallots together until combined. Slowly add oil while continuing to whisk dressing. Add salt and pepper to taste.

"Sweet and Spicy" Pecans

4 tablespoons white sugar
2 tablespoons chili powder
1/4 teaspoon ground cayenne pepper
2 cups water
1/2 cup white sugar, mixed with water to make a syrup
6 ounces pecans, whole

Mix sugar and spices together and set aside. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Place in a single layer on a roasting pan and roast for 10 minutes at 350 degrees until golden brown.
luckygardnr
Original Author
17 years ago
Glenda, did you really mean 2 cups or 2 TBs vinaigrette on the salad?

Laurel
p.s. it does sound good!
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glenda_al
17 years ago
The measurements are correct, and was to a serving a TWELVE!
but you use two cups of the vinaigrette over the salad and toss.

Here's a cut down version

1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Preparation

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

Recipe of the day January 18 - Spinach Salad with......!

Comments (3)

glenda_al

luckygardnr
Original Author

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Recipe of the day January 18 - Spinach Salad with......!

Comments (3)

glenda_al

luckygardnrOriginal Author

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glenda_al

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luckygardnr
Original Author