Spinach/romaine Salad With Poppy Seed Dressing & Mandarin Or

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 salad - drain oranges, place into a bowl and set aside.
• 2 cube apples and place in a bowl.
• 3 pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
• 4 before using apples, drain any excess lemon juice.
• 5 prepare spinach and romaine lettuce; dry on paper towels, and add to a large bowl.
• 6 add ice cubes and let chill for at least 1/2 hour to crisp.
• 7 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.
• 8 to serve - remove ice from the greens and discard; drain any water.
• 9 add apples and pine nuts and toss to mix well.
• 10 add dressing mixture and toss to coat well.
• 11 arrange spinach on individual salad plates and top with 3 or 4 mandarin orange segments.
• 12 this dressing is also very good with young, mixed greens.