Spinach and Orange Salad

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                            FOOD FUNNY
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Thanks to our friend Freddie Johnson for this one:

A lady goes to the bar on a cruise ship and orders a Scotch with two
drops of water. The bartender gives her the drink, and she says, "I'm on
this cruise to celebrate my 80th birthday and it's today."

The bartender says, "Well, since it's your birthday, this one is on me."

As the woman finishes her drink, the woman to her right says, "I would like to buy you a drink, too."

The woman says, "Thank you. Bartender, I want a Scotch with two drops of water."

"Coming up," says the bartender. As she finishes that drink, the man to
her left says, "I would like to buy you a drink too."

The woman says, "Thank you. Bartender, I want another Scotch with two drops of water."

"Coming right up," the bartender says. As he gives her the drink this
time, he says, "Ma'am, I'm dying of curiosity. Why the Scotch with only two drops of water?"

The old woman replies, "Sonny, when you're my age, you've learned how to
hold your liquor. Water, however, is a whole other issue."

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                            TODAY'S RECIPE
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This recipe begs to be experimented with. Try different types of greens,
try grapefruit or tangerines instead of oranges, try your favorite kind
of nut. Make a change or two, and then name the dish after yourself.

Spinach and Orange Salad

6 large oranges
4 cups trimmed spinach
2 cups watercress
1/4 cup pine nuts (pignoli) toasted lightly in a dry skillet over low heat
3 large shallots, minced
2 cloves garlic, chopped fine
6 Tbs balsamic or red wine vinegar
Freshly ground black pepper to taste

Peel the oranges with a sharp knife, removing all the white pith, and
holding them over a bowl to collect the juice. Cut the individual
segments out of the membrane, and squeeze the membrane to collect the
juice. Add the shallots, garlic, vinegar, black pepper, and the orange
juice to a pan and bring it to a boil. Place the spinach and watercress
in a large bowl and pour the dressing over them, tossing to coat evenly.
Place this mixture on salad plates and place the orange segments and pine nuts on top.
Serves 4 to 6.
Received on Mon Dec 28 02:42:46 2009