Spinach Salad With Tarragon Dressing
"We enjoyed this salad at Broussard's lovely restaurant in New Orleans. They were kind enough to share the recipe."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup mayonnaise
- 3 tablespoons currant jelly (grape jelly in a pinch)
- 4 tablespoons balsamic vinegar
- 1 tablespoon dried tarragon
- salt and pepper
- 1 lb baby spinach leaves
- 1⁄2 cup toasted pecans
- 1⁄2 sliced red onion
- fresh ground black pepper
- 1⁄4 cup crumbled cooked bacon
- 8 ounces sliced mushrooms
directions
- For Dressing: Combine Mayonnaise, jelly, vinegar, tarragon, salt and pepper with a wire wisk or in a blender.
- For salad: Mix remaining ingredients.
- Combine dressing with salad immediately before serving.
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Reviews
-
Made for Spring PAC 2011 and DD and I really enjoyed it. I did leave out the mushrooms for her and used grape jelly (that's what I had) and it was refreshing. Will make this again when DH gets home and would like to try it with the current jelly.
RECIPE SUBMITTED BY
I am a life-long resident of the Grand Rapids area, but have traveled with my husband to many parts of the world. I love sampling the local cuisine! I was a legal secretary for 20 years and have been retired for 3 years. I have two adult sons, one of whom is a retired Navy Chief Petty Officer in Florida and one who has become a Hoosier. My family at home these days include my husband of 41 years and our two year old standard Poodle "Ozzie" who is the joy of our lives right now, excluding, of course, my two boys.
