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Festive Spinach Salad

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  • 10 oz Pre-washed spinach leaves
  • 22 oz Canned mandarin oranges; drained
  • 16 oz Sliced red beets
  • 2 tb Cashews; chopped coarsely
  • 1/4 c Lemon juice
  • 1 tb Honey; PLUS
  • 1 ts Honey
  • 2 ts Dijon-style mustard
  • 1/2 ts Ground ginger
  • 1 pn Salt
  • 1/2 ts Freshly ground pepper
  • 1 tb Olive oil; up to 2tbs
  • 5 tb Low-sodium chicken broth; more or less, or vegetable broth


n a bowl, whisk together lemon juice, honey, mustard, ginger, salt and pepper. Add the broth. Slowly whisk in olive oil. Set aside.
In a large bowl, toss the spinach with the dressing. Divide among six plates. Scatter the mandarin orange slices and the sliced beets over the spinach. Garnish with the chopped cashews.
Counts as 2 1/2 servings toward individual's 5 A Day. [118cals, 4g fat]
* INFO * Recipe from the National Cancer Institute's 5-a-day informational web site Email by 12/98
NOTES : Serves 6 as a first course.
Recipe by: National Cancer Institute 1998
Posted to EAT-LF Digest by on Dec 07, 1998, converted by MM_Buster v2.0l.