May/June 2010
Serves six
- 8 cups fresh baby spinach leaves
- Crumbled feta cheese
- 1 red onion, thinly sliced
- 1 can mandarin oranges (or other fruit)
Balsamic Vinaigrette Dressing
- 2 cups balsamic vinegar (use balsamic aged at least 9 years)
- 4 cloves fresh, peeled garlic
- Kosher salt
- White pepper
- Canola oil
Put the ingredients in a food processor. Emulsify. Add canola oil to reach desired consistency. Preparation should make about 2 cups.
