Tag Archives: dressing

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame Ginger Dressing

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Egg Picante & Spinach-mango salad etc. 019

Fresh Spinach Salad with Fresh Sliced Mangos and Asian Sesame  Ginger Dressing

 

 

I love spinach any which way however I especially like it when presented as a tasty salad.  When the fresh mangos are out in their best form, that’s when I usually think of my combo spinach mango delight.  Topping it with this Asian sesame ginger dressing makes this salad just about perfect—or at least I think so.  Here’s the recipe to share and hope you enjoy it as much as I do.

Ingredients:

Plenty of good fresh spinach—well washed and rinsed and leaves left whole

One or more (depending how much spinach you’ve dished into your salad bowl) fresh, tasty mangos sliced long ways

Pine nuts to sprinkle on last

Asian Sesame Ginger Dressing Ingredients-(makes about 1 C and stores in frig for up to 3 weeks)

1/2 C. rice wine vinegar

1/2 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp. freshly grated ginger

2 Tsp. toasted sesame seeds

1/2 Tsp. sesame oil

2/3 C. Olive Oil or Canola Oil or a mixture of both

Directions:

Because I like to enjoy my guests when they arrive, I try to organize my entertainment meals in a way that will make my job as effortlessly as possible.  Doing this entails the cook to plan and to think ahead.  So, this is what I do with this simple, but delicious salad.   An hour or two before your guests arrive:

  1. Place dressing ingredients in a lidded jar and shake well. Put in frig..

2.   Wash the spinach in the spinner and store spinner/spinach in the frig.

3.   Peel and slice mangos. Place on a dish and cover with saran rap. Store in frig.

4.   Keep salad bowl, serving implements out on counter top with pine nuts near by.

So now, that you have your salad all ready to go, you can also start organizing the rest of your meal.  I am always doing dishes as I go so that when my guests arrive, the kitchen is relatively neat and clean. I always make sure that my dishwasher is EMPTY. That makes cleanup after the guests leave a breeze.  Because I am such a neat-nick, I guess that I would not do well in a busy restaurant kitchen—however, having been an innkeeper for 5 years, this method worked very well for me.  So, just a couple of hints from the TempInnKeeper Margot.  Hope they can work for you as well.

Vinaigrette Dressing (hearty & also good for artichokes,etc.)

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I have a green singing Finch named Bandit because he has a little mask on. He sings prettier than any canary and loves his greens. In his salad bowl I place lettuce, kale, broccoli, Brussels sprouts, and cabbage all of which he loves.  He knows what’s good for him and so do I.  I often make myself a huge raw chopped vegetable salad bowl including the same foods as Bandit eats plus some more goodies like onions and anchovies—either the more pricey mild white kind or the normal stronger tasting variety.  The anchovies, onions and this really yummy vinaigrette dressing I don’t give to Bandit, however, I sure do enjoy them for myself.

Vinaigrette Dressing

(Makes about 1 ½ Cups)

In a blender put the following and blend at high for about 20 seconds:

¼ C. Red Wine Vinegar

¼ C. Balsamic Vinegar

¼ C. Lemmon Juice

1 C. Olive Oil

¼ Tsp. Pepper

1 Tsp. Dry Mustard

6 Stuffed Olives (I use my martini green olives with pimentos)

1 Tblsp. Drained Capers

2 Green Onions coarsely cut or 2 Tblsp. Chopped Regular Onion

¼ C. Either/Or Combo of Chopped Parsley and Cilantro

2 Cloves of Garlic (either put in blender with the above or chop fine and put in dressing after blended)

Pour into a jar, cover, and store in refrigerator.  To un-gel from refrigeration, place bottle in a cup of warm water.

This vinaigrette is also very good as a dipping sauce for cooked and chilled artichokes.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.