Spinach Zinger Salad



1/2 pound fresh spinach, washed, stemmed, and cut into horizontal strips
3 medium-size oranges, peeled, cleaned of all membrane, sectioned, seeded, and cut into pieces (approximately 4 pieces per orange slice)
1/2 cup dry roasted peanuts


To make the salad, in a large bowl, combine the spinach, orange pieces, and peanuts. Cover and refrigerate until thoroughly chilled.



4 eggs (or egg substitute equivalent to 4 eggs)
1/4 cup dry mustard
1 scant cup sugar
2 teaspoons salt
2 cups heavy cream, divided
2/3 cup white vinegar


To make the dressing, in a medium-size bowl, beat the eggs well. Add the mustard, sugar, and salt; beat again. Slowly add 1 cup of the cream and vinegar. Pour into a medium-size saucepan and cook over low heat until thickened. Remove from the heat. Add the remaining 1 cup cream, whisking to combine well.

Serve the well-chilled salad with the hot dressing in a small pitcher on the side.

Cooking & Recipes


6 servings


Joan Walters, Lenexa, Kansas -- Spinach Festival, Lenexa, Ka

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