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.