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SPRING SALAD Recipe

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This recipe for SPRING SALAD is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups washed baby spinach leaves
3 cups washed and torn salad greens
1 cup sliced strawberries
1 medium red onion, thinly sliced
1/4 cup sliced almonds
1/4 cup orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon poppy seeds
Salt
Pepper
2 tablespoons olive oil
Directions:
Directions:
Toss together the spinach leaves, salad greens, strawberries, onion, and almonds in a large bowl. Mix together the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side. Other fun additions are fresh raspberries, sliced kiwi, sliced mushrooms, snow pea pods, or mandarin orange slices. The dressing can be prepared up to 48 hours in advance, but the salad should be mixed together right before serving.
Personal Notes:
Personal Notes:
I made this for our Easter dinner last Sunday and we all liked it. I think both Kate and Chris ate around the onions but I thought they added a nice spicy taste. We had a nice break for Easter – Rob and I met Kate and Derek for a late lunch on Friday at Rocky’s on Westport Road. The food was good and so was the company. Saturday we went to Martha’s for a Parks family get-together, more good food and company. Uncle Gary was there taking a break from the hospital. Carol isn’t doing well but we’re all hoping for the best. The girls brought us Easter baskets full of goodies, mine was a pretty silver basket, Rob’s a pottery bird bath. 04/11/07

 

 

 

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