Spinach Salad With Red Currant Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations. Ingredients:
1/4 cup red currant jelly |
3 tablespoons mango vinegar or 3 tablespoons red wine vinegar |
7 cups baby spinach |
1 cup strawberry |
1/2 cup canned mandarin oranges, drained |
1/4 cup green onions or 1/4 cup chives |
Directions:
1. Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
2. Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
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