Monday, February 27, 2012

Mandarine Artichoke Salad and Orange Poppyseed Dressing

Mandarine Artichoke salad

Many years ago when I was young and just learning my way around a kitchen, a friend of ours told me about this salad.  She often served it to her family at Christmas time, and suggested we try it.  For years we had it at Thanksgiving, topped with a very sweet poppy seeed dressing.  I like this dressing better because it's less sugary, and yet still adds flavour.  The sweet oranges, combined with the tender lettuce and meaty artichoke hearts make an interesting side dish.  Sixteen years later, it's still a favourite in our house.  Toss the whole thing together just before serving, this isn't a salad that keeps well.  The moisture from the oranges will wilt the lettuce as it sits.

1 head of butter lettuce
1 small can of mandarin oranges (in juice), drained
1 small jar of marinated artichoke hearts, cut into bite sized pieces
2 green onions, sliced  (or you could try red onions)

Wash and tear the lettuce into bite sized pieces. Toss with the oranges, artichoke hearts, and green onions if you are going to serve immediately.  Serve with either Honey Poppyseed Dressing, or we like the Orange poppy seed dressing below.

Orange poppyseed dressing:

Adapted from Canadian Living

1 tsp orange rind, zested
1/4 cup orange juice
2 tbsp white wine vinegar
1 tsp poppyseeds
1/2 tsp sugar
1/4 tsp salt
1/3 cup vegetable oil

Measure out all the ingredients into a mason jar.  Screw on a lid well so it doesn't leak, then give it a good shake.  Voila! Dressing!
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