Ingredients
-
-
1/4
-
2
-
1 1/2
-
1/2
-
1/2
-
-
-
12
-
6
-
-
-
-
-
Directions
Spinach, Mushroom and Red Onion Salad, With dried cranberries topped with pine nuts in a citrus vinaigrette!, Made this for the Herb & Spice of the Month — Tarragon. Heaven! I cut the recipe in half and used a little less olive oil but followed the rest of the recipe. Loved the toasted pine nuts in the salad! Served with recipe#362347#362347. Thank you for another GREAT recipe!, Very tasty! I cut this to two servings. I think I would cut back on the oil in the dressing and increase the acid, but maybe if I’d remembered to get the mandarin oranges that would make up the difference I had to skip them since I forgot to buy them. Otherwise, I thought this was a very nice blend of flavors! used portobello instead of white mushroom. Thanks for sharing!
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Steps
|
1
Done
|
Combine Orange Juice, Lemon Juice and Honey, in a Medium Bowl. Slowly Whisk in Olive Oil Until Combine; Season With Tarragon, Salt and Pepper to Taste. |
|
2
Done
|
Combine Spinach, Mushrooms, Mandarin Orange Segments and Onions in a Large Bowl. Toss Salad With Enough Dressing to Coat Lightly. Garnishes With Cranberries and Pine Nuts. |
