Recipe courtesy of Robert Irvine

Country Castle Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Vinaigrette dressing:

1/4 cup vinegar

1 tablespoon fresh parsley leaves

1 teaspoon fresh marjoram leaves

1 garlic clove, quartered

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup olive oil

Salad:

1 pound spinach, soaked in salt water to remove grit, dried in a salad spinner, stems removed and torn into bite sized pieces

4 large carrots, peeled and cut into 1/- inch discs

8 radishes, cut into wedges

4 stalks celery, cut into 1/2-inch pieces

Directions

  1. Make the dressing by adding 1 at a time through the feed opening of a running blender, vinegar, parsley, marjoram, garlic, salt, and pepper. Leaving the blender running, pour in the olive oil in a slow stream. Set aside briefly.
  2. Combine the spinach, carrots, radishes, and celery in a large bowl and add enough dressing to coat. Serve family style with additional dressing on the side.

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