Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Spinach And Mandarin Orange Salad With Buttermilk Herb Dressing

  • Yield: 4 – 6 servings

Ingredients

  • 1/2 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound fresh baby spinach, rinsed well, dried and stems removed
  • One 14.5-ounce can hearts of palm, cut crosswise into 1/2-inch rings
  • 2 mandarin oranges, peeled and segmented
  • 1/3 cup pinenuts, lightly toasted

Directions

  • In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well.
  • In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates. Decoratively arrange the orange segments on each salad, and top with the toasted pinenuts. Drizzle additional dressing, if desired. Serve.