Spinach Mandarin Salad
We’ve reached the ‘Dog Days’ of August when the mere thought of going into the kitchen has you reaching for the the air-conditioning remote. Right now, any recipe that doesn’t include the words ‘oven’ or ‘stove’, is likely to appeal most and, lunchtime/dinner salads in place of a heavy meal are welcomed. The trick to serving scrumptious salads lies in the dressing. While the especially heat-inhibited will go for a store-bought brand instead, this speedy dressing can be whipped up almost as quickly as unscrewing a prepared dressing lid, and it’s versatile enough to go with everything. The August heat just got a whole lot more bearable.
Baby spinach leaves
Pomegranate jewels OR cranberries
Strips of grilled chicken OR baked salmon (optional)
Toasted, flaked almonds
2 tablespoons honey OR silan
1 tablespoon smooth or grainy Dijon mustard
½ teaspoon each salt and coarse black pepper
3 tablespoon balsamic vinegar
½ teaspoon crushed garlic
1/2 cup olive oil
Method: 1: Arrange the salad ingredients on a large platter. 2: Stir the honey, mustard, seasoning, garlic and vinegar together in a deep bowl then, using a fork, whisk in the oil till completely incorporated. Cook's Notes: This dressing can be used on absolutely everything including steamed green beans, as a marinade for chicken, drizzled over sandwich ingredients before these are assembled, or served with a salad containing soft feta as the flavors compliment it so well. Recipe serves 6 as a side dish.