RECIPE FROM "SANDY'S
Sandy's Spinach and Fruit Salad
I had a delicious salad at my friend Gayle's home recently. I remembered the basic ingredients were spinach, strawberries, and mandarin oranges, so I decided to concoct something similar. Here's my version ... hope you like it as much as we do.
1 small head lettuce, torn into bite-size pieces
2 bunches spinach (total of about 12-ounces), washed, drained, and stemmed
3/4 medium red, sweet, onion, (divided -- slice half the onion into rings; reserve the remaining 1/4 for the dressing)
12 large fresh strawberries, cored and quartered
1 (12-ounce) can mandarin oranges, drained (juice reserved)
2 hard-boiled eggs, sliced
1 large tomato, seeded and chopped
2 tablespoons red wine vinegar
2 tablespoons reserved mandarin orange juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons olive oil
1/2 cup honey
Dash of Tabasco
1/4 medium sweet red onion, chopped
1 teaspoon poppy seed
1 teaspoon celery seed (or to taste)
Dressing: Combine all ingredients in blender and blend on high until mixture is well blended and creamy in appearance. Pour into jar and refrigerate until ready to toss with salad. Best made a day ahead of time so flavors can blend.
Salad: Combine lettuce and spinach in large salad bowl. Arrange mandarin orange sections along inside rim of bowl. Cover orange sections with quartered berries. Cover top of salad with sweet red onion rings. Cover and refrigerate until ready to serve. Prepare tomato and hard-boiled eggs which you will add at the table just before serving.
To Serve: Add tomato and boiled egg slices. Pour dressing over salad at table and toss gently.
Sandy's Note: Add a couple of grilled chicken breasts that you have julienned or diced and serve this salad as a luncheon entree. Arrange chicken on top of salad at same time you add dressing and toss gently. Add a crusty bread and honey butter if you are serving salad as an entree. If you don't have the time to make this dressing, try using a bottled Strawberry or Raspberry Viniagrette. Gayle uses Catalina to which she adds two teaspoons of horseradish--and it's delicious.