Posted by LladyRusty on March 12, 2001 at 12:01:52:
In Reply to: i.s.o. Spinach salad posted by Tracy on March 12, 2001 at 11:25:56:
The Arbor Cafe's Spinach Salad With Brandy Brown Sugar Dressing
From: The Arbor Cafe
Salem, Oregon
Co-owners Lynn Strelow and Bonnie Hull
Source: http://www.oregonlive.com/foodday/index.ssf?/foodday/00/02/01/fd_restrf01.frame
6 Cups fresh spinach leaves, stems removed
1/4 Small red onion, thinly sliced
4 mushrooms, thinly sliced
1/2 Cup Brady Brown Sugar Dressing (recipe follows)
1/3 Cup toasted pine nuts (see note)
1/4 Cup crumbled gorgonzola cheese
Brandy Brown Sugar Dressing
1 Tablespoon brandy
3 Tablespoons firmly packed brown sugar
2-1/2 Tablespoons molasses
1/4 Cup balsamic vinegar
1 Teaspoon Dijon mustard
3/4 Cup vegetable oil
1/4 Cup olive oil
Salt and pepper to taste
.
Combine the spinach, red onion and mushrooms in a large bowl. Toss. Add
dressing and toss again. Arrange on 4 salad plates and sprinkle with pine
nuts and gorgonzola cheese.
Note: To toast pine nuts, heat in a dry skillet over medium heat until they
start to brown. Stir occasionally. Be careful not to burn.
Brandy Brown Sugar Dressing
In the bowl of a food processor or blender, combine the brandy, brown sugar,
molasses, vinegar and mustard. Process until well-mixed. Stir together the
vegetable and olive oils and, with the processor running, add in a slow,
steady stream. Season to taste with salt and pepper. Chill until ready to
serve. Makes about 1-1/2 cups.
Remaining dressing can be refrigerated 4 to 6 weeks.
Servings: 4