SPINACH SALAD: NO CHOPPED OR SLICED CARROTS HERE NO SIR CARROTS CUT INTO "RIBBONS" ENJOY DAN

SPINACH SALAD for the SOUP KITCHEN by CHEF DAN:


serves 30



INGREDIENTS:



1 big bag spinach, from COSTCO

8 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons

6 oranges,peeled and segmented, you could take some zest from one orange

1/2- cup rice wine vinegar

2 onions very finely minced

1- cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon salt

1/4- cup or so of grapeseed oil

1/4- cup sesame seeds, toasted



DIRECTIONS:

1.Place spinach, carrots, and orange segments in a large bowl.

2.In another bowl, combine vinegar, onion, mayonnaise, mustard, salt, and orange zest.

3.Whisk until mixture appears milky and has no lumps.

4.Whisking constantly, very slowly drizzle oil into mixture.

5.Vinaigrette should be glossy and lightly thickened.

6.Pour dressing over spinach and toss to coat.

7.Sprinkle with sesame seeds and enjoy.



ENJOY DAN: hallelujah