 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 2 2/3 | tablespoons | rice vinegar | 1 | tablespoon | brown sugar, light | 1 | tablespoon | soy sauce, lite, (shoyu) | 1/3 | tablespoon | curry powder | 1 1/2 | clove | garlic crushed | 21 1/3 | leaves | Baby Spinach Leaves, raw (16 oz package) | 1 | cup | mandarin oranges, canned , drain well (1- 15 oz or 2 - 10 oz cans) | 1 | cup | grapes (red seedless, washed and halved) | 1/4 | cup, sliced | almonds, unsalted (coarse chop or slice, toasting optional) |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | To make dressing, combine olive oil, vinegar, curry powder, brown sugar, garlic, and soy sauce. Even better is to puree in a blender. Put in brown sugar, soy sauce, curry powder, and garlic and puree until garlic is all smooshed in with everything else. Add the vinegar and blend (slowly at first so it doesn''t fly all over the place), and add the oil in a thin stream while blending. If you are using a blender, remove the small central plug in the lid to add the oil. | | 2 | Place salad greens in a large serving bowl. Just before serving, toss with grapes, almonds, oranges, and dressing. You may find that it is not necessary to add all of the dressing, as the recipe makes rather a lot. |
|
