Recipe: Very, Very Green Salad with Creamy Citrus Dressing

VERY, VERY GREEN SALAD

FOR THE CREAMY CITRUS DRESSING:
1 cup (250 mL) mayonnaise
1/2 cup (125 mL) orange juice
2 teaspoons (10 mL) honey
1/2 cup (125 mL) sour cream or plain yogurt
1 tablespoon (15 mL) rice vinegar
1 teaspoon (5 mL) dry mustard
1 clove garlic, minced
2 green onions, chopped
1/4 cup (50 mL) fresh parsley, chopped
FOR THE SALAD:
1 head broccoli, florets only
1 1/2 cups (375 mL) green beans, sliced diagonally
1 1/2 cups (375 mL) snow peas
1 bunch fresh spinach, trimmed, washed and patted dry
1 1/2 cups (375 mL) seedless green grapes
2 tablespoons (25 mL) green onion, chopped
2 tablespoons (25 mL) fresh chives, chopped
1/2 cup (125 mL) golden raisins
FOR SERVING:
2 cups (500 mL) Creamy Citrus Dressing (recipe above)
1/2 cup (125 mL) pine nuts
1/2 pound (250 g) bacon, cooked, crisp and chopped (optional)

TO MAKE THE DRESSING:
Combine all dressing ingredients well, and season to taste. Cover and refrigerate until needed.

TO MAKE THE SALAD:
Blanch broccoli, green beans and snow peas, one vegetable at a time, for 1 or 2 minutes in lightly salted boiling water. Lift out with a slotted spoon and refresh in cold water to stop the cooking, then drain completely.

Combine blanched vegetables in a large bowl with spinach, grapes, green onion, chives and raisins. Toss well to mix.

AN HOUR BEFORE SERVING:
Toss salad with Creamy Citrus Dressing and chill 60 minutes to blend flavours.

JUST BEFORE SERVING:
Add pine nuts and bacon, if using, and toss again.

Serves 10
Source: Best Summer Weekends Cookbook by Jane Rodmell