Spinach Salad Amandine

Spinach Salad Amandine
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • dressing:

  • 1/3 cup
    (80 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    orange juice

  • 2 tsp.
    (10 mL)

    honey

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • Salt and pepper to taste

  • 6 cups
    (1 1/2 L)

    shredded fresh spinach

  • 0.500

    red onion, chopped

  • 1 cup
    (250 mL)

    grated carrots

  • 2

    tomatoes, seeded and quartered

  • 4

    hard-boiled, quartered eggs

  • 1/4 cup
    (60 mL)

    toasted almonds

  • Fresh grated parmesan to taste

Preparation

Mix dressing ingredients together. Set aside.

In a large bowl, mix spinach, red onion and carrots together.

Divide among four bowls. Add tomatoes and eggs. Sprinkle with almonds and Parmesan.

Serve with dressing.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007