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Salad: 6 cups fresh baby spinach 2 pints fresh strawberries, quartered 1 (11-ounce) can mandarin oranges, drained 1/2 cup medium red onion, thinly sliced 1/2 cup crumbled blue cheese 1/2 cup pine nuts, toasted Dressing: 1/2 cup red currant jelly 3 tablespoons balsamic vinegar In a large bowl, combine spinach, strawberries, oranges, onion, and blue cheese. Drizzle with dressing and toss to coat. Sprinkle with pine nuts. Serve immediately. Dressing: Heat jelly in a small saucepan over low heat, stirring until smooth. Remove from heat; stir in the vinegar. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |