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Thursday, May 20, 2010

Mimosa Salad with Orange Honey-Mustard Dressing

This is a great salad to serve for a summer brunch.  It looks very elegant but is quite easy to assemble.

5 oz Black Walnuts
8 oz Mixed Salad Greens, washed
11 oz can Mandarin Orange Segments, drained
7 oz can Hearts of Palm, thinly sliced
6 oz Fontina Cheese, finely shredded
1 cup Orange Honey-Mustard Dressing (see receipe below)

Place walnuts on a cookie sheet and place in oven at 375 degrees, lightly toasting for about 4 - 5 minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss salad greens, Mandarin oranges, hearts of palm and walnuts. Sprinkle with shredded cheese and serve with Orange Honey-Mustard Dressing on the side.

Serves 4.

Orange Honey-Mustard Dressing

1/2 cup Deli Style Mustard
3/4 cup Honey
9 oz can Mandarin Orange Segments, drained
1/4 cup Fresh Lemon Juice
1/4 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 cup Light Mayonnaise

Place all ingredients, except mayo, in a blender. Puree until orange segments are no longer in large chunks. Fold puree into mayo until thoroughly blended.  Maps 3 cups Dressing

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