I have not gotten access to my blogs but I have found a back door, so to speak, which does get me here. Of course, each time, I can't find it and search for a while before I have arrived here.
The blog is like a little house with a front door and a back door. Right now, the front door is locked and I at first, felt helpless as to what to do. Actually, I still feel pretty helpless. I have written to Blogger and they are attempting to help me. Hopefully, I will be able to come in through the front door again, soon.
I am happy, we built this Blogger cottage with a back door though. Can you imagine having no way in to your home or blog. I could write a great story about the family who could not get into their home.
I had been, in the middle of sharing some of Estee Kafra's recipes with you and then I ran into blog trouble and some complications in life in general. Hoping to get back to myself and to changing this blog a bit.
I have not used mandarin oranges in a salad in a while. There was a time, this was the big thing, and I threw them into dishes often. Then there were less recipes with the canned oranges and I was just as happy. When I first saw this recipe, I was going to sub in some fresh fruit, but now mandarin oranges are unique. The salad was great and the mandarin oranges were just right. I would make this with sliced pears in the future.
Spinach, Mandarin and Almond Salad - Estee Kafra
1 lb fresh baby spinach leaves, washed and well dried
½ cup red onion, thinly sliced
1/4 yellow bell pepper, thinly sliced (Looks like it got hidden in there.)
½ cup carrots, grated
½ cup dried cranberries
¼ cup extra-virgin olive oil
¼ cup honey
¼ cup rice vinegar
¼ cup orange juice
2 tablespoons Dijon mustard
Freshly ground pepper
Wash spinach and dry thoroughly. Combine spinach with onion, bell pepper, carrots and cranberries in a large bowl.
Combine all of the dressing ingredients and place everything in a mini food processor and blend until smooth. Chill before serving.
At serving time, combine spinach mixture with salad dressing, mandarin oranges, salt and pepper; toss gently to combine. Transfer to a large platter or serving bowl and sprinkle with almonds or pine nuts. Serve immediately.