Go to: Sandy's Kitchen
From the kitchen of Sandy Ditoro
4 cups torn fresh spinach (or a bag of baby spinach leaves)
2 oranges, peeled and sectioned
¾ cup sliced fresh mushrooms
2 T. oil
1 T. lemon juice
1 T. honey
¼ t. poppy seed
1/8 t. garlic powder (or a small clove of garlic pressed)
¼ c. toasted slivered almonds
Place spinach in a large salad bowl. Add oranges and mushrooms. Toss lightly to mix.
For dressing, in a screw-top jar combine salad oil, lemon juice, honey, poppy seed, and garlic powder. Cover and shake well. Pour the dressing over the salad. Toss lightly to coat. Sprinkle with toasted almonds. Makes 4 to 6 side-dish servings.
Go to: Sandy's Kitchen