Friday, February 26, 2010

Delia's Honey Spinach Salad

Delia, this one's definitely on my TBE (to be eaten) list. I am a spinach junkie and lemon addict. Thanks for spending time with me this week!

Honey Spinach Salad

1/4 teaspoon salt
1 clove garlic, crushed
1/3 cup of honey
1/3 cup of olive oil
1 Tablespoon lemon juice
Light sprinkle of red wine vinegar (optional)

3/4 pound of fresh spinach
3-4 boiled eggs, sliced
1 (11 ounce) can mandarin oranges, drained
3/4 cup slivered almonds, toasted
5-6 slices bacon, fried crisp

Sprinkle salt in a saucepan; add garlic. Mash garlic and salt to a paste using the back of a spoon. Add honey, olive oil, and lemon juice and warm over low heat.

Remove stems from spinach; wash leaves and pat dry. Combine spinach, eggs, oranges, almonds and bacon in a large bowl; toss well. Pour honey mixture over salad, tossing to coat. Serve.

Note from Delia: This is a personal kind of thing, but I usually serve the dressing on the side. Allowing each guest to dress his/her own salad prevents it from wilting under the warm honey mixture. If you prefer to serve the salad ready to eat, add the honey dressing immediately before serving.


No comments: