Spinach Salad with Curry Dressing (for 2)
"The spinach leaves and colorful fruits are topped with crunchy pecans and a curry dressing."
3 cups fresh baby spinach
3/4 cup orange segments
1/2 small onion, thinly sliced
1/3 cup fresh blueberries
2 tablespoons chopped pecans, toasted
DRESSING:
1 tablespoon canola oil
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Dash salt
On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle
with pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake
well. Drizzle over salads.
Yield: 2 servings.
Recipe Source: Cooking for 2 Magazine, Winter 2007.