Taste of Home April/May 2006 p. 33

2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons choped onion
1/4 teaspoon salt
1/2 cup vegetable oil
1-1/2 teaspoons poppy seeds
1 package (10 oz.) fresh baby spinach
1 can (15 oz.) madarin oranges, drained
2/3 cup slivered almonds, toasted
In a blender, combine the orange juice conentrate, sugar, vinegar, onion, and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled.
On salad plates, arrange the spinach, mandarin oranges, and almonds. Drizzle with dressing. Yield: 6 servings
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