Spinach & Artichoke Salad with Warm Mustard Vinaigrette 

• 1 bunch baby spinach leaves                                 

• 1 head red-leaf lettuce

• 2-4 Green onions, chopped

• 14 oz can artichoke hearts

• 1 can mandarin oranges

• ½ red pepper, finely chopped

• 3 TBSP olive oil, divided                                         

• 3 TBSP sesame seeds                                           

• 5 TBSP orange juice                                                           

• 2 TBSP balsamic vinegar                                       

• 1 TBSP prepared brown mustard                  

Wash and trim spinach and lettuce, allow to air dry. Tear off leaves and place in a large glass salad bowl, along with green onion.  Drain artichoke hearts, chop and place on top of lettuce leaves.  Peel and cube orange, and add to salad. Top with red pepper.  Heat 1-tablespoon olive oil in a small nonstick skillet over medium-low heat. Add sesame seeds, stirring constantly until golden.  Remove oil from heat. Add orange juice, remaining olive oil, vinegar and mustard to pan. Stir, and then pour over salad.  Toss salad at the table.

Makes 6 servings.

Adapted from: Muscle & Fitness Hers., December/January 2002              

© 2002 Caryn J. Roll. This information is published and may not be reprinted.

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