HEALTHY RECIPES: Orange-Spinach Salad

1 (8-ounce) bag baby spinach leaves
1 (11-ounce) can mandarin oranges, drained
1/4 cup toasted pine nuts

2 tablespoons each: rice vinegar, honey, frozen orange juice

Concentrate 4 quarter-inch slices of fresh ginger root

Dash of salt

Freshly ground pepper

1. Put the spinach into a large mixing bowl. Pour the orange slices into a large strainer to drain. Put the pine nuts into a skillet over medium heat for two or three minutes. Shake the pan a few times so they’ll brown evenly, watching carefully so the nuts don’t burn. When they’re lightly browned, add to the salad with the oranges.

Large mixing bowl

2 salad or wooden spoons

Large strainer

Skillet

Cutting board

Paring knife

Blender

POSTED ON 1/2/2010 7:00:00 AM

POSTED IN recipes