Bahadour Cookbooks
 
Crisp Spinach Salad with Orange Mustard Dressing

This is a sweet dressing, nice with spinach or a somewhat mild lettuce. This dressing will keep in a covered container for up to one week in the refrigerator. Since the dressing is a bit acidic, you might want to pick a non-tomato based sauce for your pasta, as tomatoes are quite acidic too.

1 bag (10 oz.) prewashed spinach
1/4 cup orange juice
1 tsp. red wine vinegar
1 tbsp. grainy mustard
1 shallot, finely chopped
3/4 cup olive oil
Salt and pepper to taste

Place the spinach in a serving bowl. In a small bowl combine the orange juice, vinegar, mustard and shallot. In a slow steady stream, add the olive oil, whisking constantly until it is thick and blended. Drizzle the dressing over the spinach and toss to coat. Season with salt and pepper. Makes 4 to 6 servings.


Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc

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