On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris >
wrote:
>Good afternoon all,
>
>Trying to put together my Easter dinner menu, and I'm stuck on the
>salad.
>
>Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
>having a pear tart for dessert and I don't want to "double-dip".
>
>What other Spring-y green salads do you make? All suggestions welcome.
>
I've been reading back issues of Bon Appetite since posting my other
reply in this thread and came across this recipe.
Asian Spinach Salad with Orange and Avocado
http://www.epicurious.com/recipes/fo...Avocado-241325
Bon Appétit | February 2008
Makes 4 servings
ingredients
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges
preparation
Whisk first 5 ingredients in large bowl. Season to taste with salt and
pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch
rounds; cut rounds crosswise in half. Add spinach to dressing; toss to
coat. Add avocado and orange; toss gently.
--
I love cooking with wine.
Sometimes I even put it in the food.