Spinach & Orange Salad with Raspberries
Text Box: Salad 3 large oranges, peeled, seeded and segmented 8 ounces baby spinach, whole leaves washed and dried ⅓ cup mint chiffonade (thinly sliced mint) ¼ cup chive batons (1-inch long pieces of chive) 1 pint raspberries ¼ cup toasted or candied nuts (optional) Serves 4 as a first course 2 as an entrée 6-8 buffet style Text Box: Vinaigrette 1 tablespoon minced shallot (approximately ½ of a medium shallot) 1 small garlic clove, peeled and minced 1 teaspoon dijon mustard ½ teaspoon ground coriander seed 1 teaspoon honey 3 tablespoons good quality champagne or white wine vinegar ½ cup good quality mild olive oil or canola oil Salt and freshly ground pepper to taste Text Box: For Vinaigrette: In a medium bowl blend shallot, garlic, mustard, ground coriander and honey with vinegar. Slowly drizzle oil into mixture and whisk until emulsified. Season with salt and pepper to taste. Cover and refrigerate. Just before serving in a small bowl, gently toss segmented oranges and raspberries with 1 tablespoon vinaigrette. Set aside.In a large bowl toss spinach, mint and chives with enough of the vinaigrette to evenly coat the leaves. Season to taste. Garnish the salad with the orange segments, raspberries and toasted or candied nuts. Flatbread Crisps: 1. Cut one soft lavosh (flatbread) sheet (approximately 9”x12”) into eight equal strips. Place strips on a parchment-lined sheet pan and brush one side with olive oil. Season with salt and pepper and bake at 400°F or 375°F convection for 6-8 minutes until golden brown. Remove from oven and store in a sealed container for up to one day. Copyright © 2006 Savor The Moment The "Generation Chefs" is a youth and community education and mentoring program inspiring the next generation of chefs and culinary enthusiasts. By participating in cooking classes, job training and community service activities, students celebrate fresh food and healthy lifestyles. As teachers, mentors and inspired cooks, the “Gen Chefs” are creating a more delicious future through food. Check out the amazing Generation Chefs Cooking School and Café at the Marin Youth Center ( the MYC) AT 1115 Third Street in San Rafael! For more information and donation opportunities, log on to www.generationchefs.com; or www.savorthemoment.net. Per first course serving nutritional information Calories: 392 Total Fat (g): 33g-50% Saturated Fat (g): 4g-22% Total Carbohydrates (g): 25g-8%Dietary Fiber (g): 9g-37% Protein (g): 5g-9% Sodium (mg): 111mg-5%

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