Reynold Landry-Director of Food & Nutritional
Service of Opelousas General Health System
Balsamic & Sweet Basil Vinaigrette:
6 TB Balsamic vinegar
½ TB Yellow mustard
1/8 TS Course black pepper
1 TBS Sugar
Dash- Salt
½ TS Dried sweet basil
1 ¼ C Olive oil
Place all ingredients except the olive oil into a mixing bowl that has been placed on top of a damp towel to limit movement of the bowl when whisking. Pour a stream of olive oil slowly into the bowl while whisking briskly to emulsify the oil. After you have finished pouring all the oil, let the vinaigrette sit for 30 minutes before serving over greens.
Salad Assembly
1-2 bags Cleaned baby spinach
½ cup Dehydrated Apricots diced
½ cup Granny Smith Apples diced Small
½ cup Toasted pecans
1 cup Sun dried tomatoes
Make sure the baby spinach is clean, if not place in colander than toss and rinse under pouring water. You do not have to take off the steams on babyspinach. Make sure the spinach is drained and dry then place into a large salad bowl. Add the apricots, pecans, tomato and apples to the bowl. Whisk the vinaigrette again to emulsify then pour enough to just coat the spinach leafs. Mix well then serve onto a salad plate leaving the extra vinaigrette handy if someone wants more on top of their salad.
Serves 6.