This is another winning salad recipe from my friend Karen Setzen, who is a true gourmet with a heart of gold. The original recipe had too much sugar and oil and no citrus. I recently created a healthier dressing. The salad is beautiful to look at and tastes so refreshing with great texture and bright flavors.
1 teaspoon vegan (no anchovies) Worcestershire sauce
¼ teaspoon paprika
2 tablespoons poppy seeds, lightly toasted
2 tablespoons sesame seeds, lightly toasted
¼ cup freshly squeezed orange juice
grated zest of one orange
½ teaspoon fine sea salt, more to taste
½ teaspoon dry mustard powder
½ cup light olive, grape seed or canola oil
Instructions
Mix sugar, vinegar, Worcestershire sauce, paprika, mustard powder, orange juice and zest together with a wire whisk. Slowly add the oil while whisking the mixture briskly to emulsify.
Before assembling the salad, taste the dressing, adding more salt, if needed. Chill dressing before serving.
When ready to serve the salad, mix in dressing to taste. Save extra dressing in fridge for at least one week. Toss and top with the toasted pine nuts.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/spinach-avocado-mango-salad/