Spinach Salad With Red Currant Vinaigrette
"This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail.
We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1⁄4 cup red currant jelly
- 3 tablespoons mango vinegar or 3 tablespoons red wine vinegar
- 7 cups Baby Spinach
- 1 cup strawberry
- 1⁄2 cup canned mandarin oranges, drained
- 1⁄4 cup green onions or 1/4 cup chives
directions
- 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.
- Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
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RECIPE SUBMITTED BY
I’m an avid backpacker, canoeist, wilderness cookbook author and the mother of a 7 year old boy, Tobias, who is my toughest critic when it comes to food. I’ve been married to my husband, Bryan, for 16 years.
I love to cook and to experiment with recipes, new ingredients and techniques. I also love the challenge of cooking in the wilderness. I’ve even been known to make baked brie in pastry on a backpacking trip, so one could safely say I am obsessed with playing in the kitchen. I prefer to look at it as my passion.
I am currently writing my second cookbook which will be published in Spring 2010.
In the rest of my spare time I like to take pictures, write poetry, do needlework, read, knit, watch Food Network Canada, collect antique tea cups, draw, garden, and most of all hang out with my guys (Bryan and Tobias).
