Almost any fruit seems to combine well
with fresh spinach, and the "Spinach Salad with Orange-Dijon Dressing"
(page 55) is a prime example of this. Baby spinach leaves are topped with
orange segments and sliced red onion, and I couldn't resist throwing in fresh
strawberries, too, even though the recipe didn't call for them. The dressing
consists of Dijon
mustard, orange juice, agave nectar, plus fresh parsley and green onions,
processed in a blender until smooth. (I left out the olive oil, and didn't miss
it at all.) This salad makes a lovely starter to any meal, but is especially
nice on a warm summer evening when you want something light.
Keeping it "McDougall Friendly"
checklist:
- Omit the oil in the salad dressing. No substitution necessary.
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