A group of old friends, prepared this colorful salad, for a special dinner last week in New England. Originally published in a fall harvest book about coastal New England, we adapted it for a spring party on Cape Ann, Massachusetts. The local farmer’s markets had recently opened in Gloucester and Manchester-by-the-Sea and we took advantage of the fresh produce.

Spinach and Blood Orange Salad

Ingredients – serves 4-6

2 cups baby spinach leaves, torn
1 head red leaf lettuce
1 large bunch of watercress, roughly shreeded
1 large carrot, peeled into thin curls
3 blood oranges
1/2 cup of crunchy nuts-optional

Method
Slice blood oranges in half, remove seeds and scoop out setions with serrated grapefruit spoon.
Carefully wash all greens
Dry in towel and tear into small pieces
Combine in bowl with carrot curls and blood orange sections.Toss in nuts of choice, if desired.

Sweet and Sour Salad Dressing

Ingredients – makes 1 cup

1/3 cup orange juice
1/3 cup tomato purée
6 tablespoons wine vinegar
1 tablespoons sugar
2 tablespoons seseme seeds
3-4 tablespoons scallions
A few drops Tabasco to taste
Salt and pepper to taste

Method

Combine all ingredients in blender.
Process on high until smooth.
Add seasonings and chill.

This recipe follows the guidelines of the American Heart Association, is delicious with meat or fish. We served it with a medley of grilled shrimp and Stonington scallops.

Red wine Sangria and golden pinapple-rum punch served in pitchers with ice, added to the festivities.