Christmas Salad
great for the big feast… or the first day of spring, or ground hog day, or secretaries’ day or …
Ingredients:
Salad:
8 cups spinach leaves 2 L
1 avocado, thinly sliced 1
1/2 cup thinly sliced red onion 125 ml
1/2 cup dried cranberries 125 mL
or
1 cup pomegranate seeds 250 mL
Dressing:
1/4 cup cranberry juice concentrate 60 mL
1/4 cup white wine vinegar 60 mL
1 1/2 tsp. Dijon mustard 7 mL
1/4 tsp. freshly ground pepper 1 ml
1/2 cup Canola or vegetable oil 125 mL
Instructions:
To make salad:
Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach.
To make dressing:
Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests.
Book Reference - The Best of the Best – Vol. 1(Page: 85)
Favorite oxymorons: act naturally, airline food, good grief |
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Tags: christmas
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on Monday, December 1st, 2008 at 7:23 am and is filed under Soups, Salads & Dressings.
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