Spinach Salad with Red Currant Vinaigrette
courtesy of A Fork in the Trail

Serves 3 to 4

Even the pickiest eater in our extended family loves this salad. It is a great side for grilled meats.

1/4 cup red currant jelly
3 tablespoons mango, cranberry, or red wine vinegar
7 cups baby spinach
1 cup strawberries
1/2 cup canned mandarin oranges, drained
1/4 green onions or chives

At Home: Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool and then transfer to a leakproof container and store in the refrigerator. When you are ready to leave, pack all the ingredients, including the dressing, in a cooler.

At Camp: Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Shake the dressing and pour it over the salad. Toss gently to coat.

© 2007 Laurie Ann March - from A Fork in the Trail
photograph by Shelley Lauzon 
use without the author's written permission is prohibited.

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