|Minted Spinach Salad|
1 - pound fresh spinach or 1 (10-ounce) package fresh spinach
1 - (11-ounce) can mandarin oranges, drained
1/2 - cup loosely packed edible nasturtiums or snapdragons
2 - tablespoons lemon juice
2 - tablespoons lime juice
2 - tablespoons mint jelly
2 - tablespoons vegetable oil
1 1/2 - tablespoons brown sugar
1/4 - teaspoon grated lemon rind
- Remove stems from spinach, wash leaves thoroughly, and pat dry. Tear into bite-size pieces.
- Combine spinach, oranges, and flowers in a large bowl, set aside.
- Combine lemon juice and next 5 ingredients in a jar, cover tightly, and shake vigorously.
- Drizzle dressing over salad, and toss gently. Serve immediately.
Yield: 6 servings
Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living