Spinach And Mandarin Orange Salad, Buttermilk Herb Dressing
By á-174942
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Ingredients
- 1/2 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 pound fresh baby spinach rinsed well, dried and stems removed
- 1 can hearts of palm - (14 1/2 oz), cut crosswise
- into 1/2" rings
- 2 mandarin oranges peeled. segmented
- 1/3 cup pine nuts lightly toasted
Details
Servings 4
Preparation
Step 1
In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well.
In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates.
Decoratively arrange the orange segments on each salad, and top with the toasted pine nuts. Drizzle additional dressing, if desired. Serve.
This recipe yields 4 to 6 servings.
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