1/2 cup chopped pecans, or small halves
1 teaspoon dry mustard
Salt to taste
1/8 teaspoon black pepper
1 tablespoon honey
2 tablespoons cider vinegar
1/2 cup olive or other vegetable oil
12 ounces fresh spinach, washed, thick stems removed
4 clementines, peeled and divided into segments
1/4 cup dried cranberries or cherries
Heat a heavy, dry skillet and add the pecans. Cook, tossing until they are fragrant, about 8 minutes. Set aside. To make the dressing, combine the mustard, salt, pepper, honey and vinegar. Gradually whisk in the olive oil to make a thick dressing. Set aside. Heap the spinach leaves in a large bowl. Add clementine segments, cranberries or cherries and toasted pecans. Pour the vinaigrette over the salad, toss and serve. Serves 6. --- From: "The Uncommon Gourmet" by Ellen Helman (Ten Speed Press, $14.95) Per serving: 295 calories (percent of calories from fat, 78), 3 grams protein, 17 grams carbohydrates, 3 grams fiber, 26 grams fat, no cholesterol, 46 milligrams sodium
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