SPINACH/ROMAINE SALAD WITH POPPY SEED DRESSING & MANDARIN OR

Spinach/Romaine Salad With Poppy Seed Dressing & Mandarin Or image

Provided by William Uncle Bill

Categories Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Previous Next

1 (10 ounce) can mandarin orange segments, drained
2 large granny smith apples, peeled, cored and cut into 3/8 inch cubes
1/4 cup lemon juice, freshly squeezed
1 bunch fresh spinach, trimmed, washed, remove stems and discard (about 10 ounces)
1 head romaine lettuce, washed, dried and torn into bite size pieces
1/3 cup pine nuts, lightly toasted
1/2 cup frozen orange juice concentrate
4 tablespoons six-year-old balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons liquid honey
2 teaspoons poppy seeds
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

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.