Spinach and Mandarin Orange Salad with Buttermilk Herb Dressing (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 (14 1/2 ounce) can hearts of palm, cut crosswise into 1/2-inch rings |
2 mandarin oranges, peeled and segmented |
1/3 cup pine nuts, lightly toasted |
Directions:
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.
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