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Charlotte Lane Spinach Salad

salads, vegetables

2 oranges
1 green apple or pear
1 package (10 oz) fresh spinach; trimmed
1/4 cup pine nuts or sliced almonds; toasted
----DRESSING----
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons liquid honey
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1/4 teaspoon dried sage leaves
1/4 teaspoon each salt and pepper

Cut slice from top and bottom of each orange; cut off skin, removing outside membrane. Slice thinly crosswise. Core apple, cut into 1/2-inch chunks. Dressing: In large bowl, whisk together orange juice, balsamic vinegar, oil, honey, poppy seeds, mustard, sage, salt and pepper. Add spinach to dressing, toss well. Arrange in shallow salad bowls. Garnish with oranges, apples and nuts.

Contributor: Canadian Living Magazine - July, 1998

Yield: 4 to 6 servings

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