Spinach Salad with Currant DressingCURRANT DRESSING:
1/4 cup CROSSE & BLACKWELL red currant jelly
3 tablespoons red wine vinegar
8 cups torn fresh spinach leaves
1 cup fresh strawberries, halved
1 cup (11-ounce can) mandarin orange sections, drained
1/4 cup (about 2) sliced green onions
FOR CURRANT DRESSING: Combine jelly and vinegar in small saucepan. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes or until jelly is melted and smooth. Chill in freezer for 10 minutes.
FOR SPINACH SALAD: Combine spinach, strawberries, oranges and onions in large bowl. Drizzle dressing over spinach mixture; toss well to coat.
Makes 6 servings
from the kitchen of Millie