Spinach and mushrooms salad with orange vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Freshly grated orange zest |
| 2 | tablespoons | Fresh orange juice |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dijon-style mustard |
| ¾ | teaspoon | Salt; or to taste |
| ⅔ | cup | Olive oil |
| 2 | pounds | Fresh spinach; coarse stems |
| ; discarded and the | ||
| ; leaves washedwell, | ||
| ; spun dry, and, if | ||
| ; desired, torn into | ||
| ; bite-size pieces | ||
| ½ | pounds | Mushrooms; sliced |
Directions
In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing.
Serves 8.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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