Recipe of Spinach And Mandarin Oranges Salad

  12      Oz            Fresh Spinach -- wash, remove thick
                         -- stems
     1/2  C             Scallions -- thin sliced
  11      Oz            Mandarin Oranges -- drained
     1/2  C             Slivered Almonds -- toasted, *

                        Honey-Mustard Vinaigrette:
   1      Tsp           Dry Mustard
                        Salt -- to taste
     1/8  tsp           Black Pepper
   1      tbsp          Honey
   2      tbsp          Cider Vinegar
     1/2  C             Vegetable Oil

Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.

How to toast nuts:

Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.

Spinach and Mushroom Salad

  10      ounces        fresh spinach -- washed & chopped
  10      whole         fresh mushrooms -- sliced
   4                    hard-boiled eggs -- chopped
   6      slices        bacon -- cooked & crumbled
   1      cup           olive oil
     1/4  cup           sour cream
     1/4  cup           red wine vinegar
     1/2  teaspoon      dry mustard
   1      tablespoon    sugar
     1/2  tablespoon    salt
     1/4  teaspoon      black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together. Toss with vegetables to coat spinach.

Spinach Salad

   2      pounds        Fresh spinach
   2      each          Hard boiled eggs
     1/4  cup           Chopped pitted black olives
     1/2  each          Red onion sliced
     1/2  cup           Crumble feta cheese

Add vinegar and oil dressing

Spinach Salad Parmesan

   5      cups          Fresh spinach leaves -- washed well & trimme
                        Bermuda onion -- thinly sliced
   1      pint          Cherry tomatoes
   4      ounces        Fresh mushrooms -- sliced
     1/2  cup           Radishes -- thinly sliced
   1      tablespoon    Grated Parmesan cheese
                      

Toss together all ingredients.  Serve with your favorite no- or low-fat
dressing.  Makes about 6 cups.

Spinach Salad with Pears and Cranberries

   1      tsp           finely shredded orange peel
     1/2  cup           orange juice
     1/2  cup           seasoned rice vinegar
     1/3  cup           dried cranberries
   2                    firm-ripe pears -- (3/4 lb. total)
     3/4  cup           thinly sliced red onion -- rinsed
   1      lb            baby spinach leaves, rinsed, crisped -- in bite-sized pieces

Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.

Just before serving, pour over spinach; gently mix.