Mixed Green Salad with French Vinaigrette (Original Recipe from Claire Berman) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 head red romaine lettuce
¼ lb. fresh spinach
1 can (11 oz.) mandarin oranges, drained reserving 1 tablespoon juice for dressing
½ cup thinly sliced green onion
½ cup chopped pecans, toasted/caramelized with butter and sugar...or if you're feeling lazy, just break up some True North Nut Clusters
Delicious Salad Additions:
~~ ¼ cup (or more) crumbled feta cheese ~~ handful of seedless red grapes, halved or quartered ~~ handful of fresh blueberries (or try strawberries or raspberries) ~~ ⅛ cup (2 tbsp.) Craisins (golden raisins might be good too) ~~ 1-2 tomatoes, seeds and white membranes removed, diced (or some cherry or grape tomatoes, whole or halved) ~~ small apple, diced in small pieces, peeled or unpeeled as you like (add apple last or at least after the mandarin oranges so that the citrus keeps the apple from going brown) ~~ 1 (or more) tablespoons of Hormel Real Crumbled Bacon! SO good!
Dressing: It's all about this dressing, great on any salad!
3 tablespoons sugar
3 tablespoons white wine vinegar (no other!)
2 tablespoons vegetable oil (I use light-tasting olive oil)
1 tablespoon reserved juice from mandarin oranges
¼ teaspoon ground ginger (I use ½ teaspoon)
¼ teaspoon salt
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Directions: |
Directions:1. Tear lettuce and spinach into bite-sized pieces; place in salad bowl.
2. Add oranges, green onion, and pecans (and whatever else you like, see above suggestions).
3. In small jar with screw top lid, shake together all dressing ingredients.
4. Drizzle over salad and toss to coat. (I prefer to let each person add dressing to their individual serving. This way, should there be any leftover salad, it will keep much better without getting soggy.)
5. Serve immediately.
Variations:
Use whatever greens you prefer. I often use just baby spinach and might add a little green leaf lettuce. I add less green onion and only ½ can of mandarin oranges. I reserve all of the mandarin orange juice and refrigerate the unused portion for a few days so that I can make more dressing if needed without opening another can.
I highly recommend the salad additions listed above. I like to put them ALL in the salad if I have them on hand. If preferred, offer some ingredients (especially the crumbled bacon or possible allergens like cheese and nuts) set out in separate bowls for guests to add the items they desire to their individual salad. |
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Personal
Notes: |
Personal
Notes: I am generally not a green salad maker. It's just too much trouble! If asked to "bring the salad", my reply is "I don't do salad." But the desire to taste this salad just nags at me until I make it over and over again. If you do nothing else, make this vinaigrette and try it on ANY salad.
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