Recipe: Charlotte Lane Spinach Salad

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From: Nancy,.SanFran

Charlotte Lane Spinach Salad
Source: Canadian Living Magazine - July, 1998
Yield: 4 to 6 servings

2 oranges
1 green apple or pear
1 package fresh spinach; trimmed -- (10 oz)
1/4 cup pine nuts or sliced almonds; toasted

----DRESSING----
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons liquid honey
1 teaspoon poppy seeds
1 teaspoon Dijon mustard
1/4 teaspoon dried sage leaves
1/4 teaspoon salt and pepper

Cut slice from top and bottom of each orange; cut off skin, removing outside membrane. Slice thinly crosswise. Core apple, cut into 1/2-inch chunks.

Dressing: In large bowl, whisk together orange juice, balsamic vinegar, oil, honey, poppy seeds, mustard, sage, salt and pepper.

Add spinach to dressing, toss well. Arrange in shallow salad bowls. Garnish with oranges, apples and nuts.