The Coastal Post - April, 1997



Ellie created this eye-pleasing and delicious salad, a perfect light luncheon for those warm spring and summer days on the patio of the Sand Dollar restaurant.

Mandarin Asparagus Salad

(serves four)

1 cup toasted walnuts

8 cups spring salad mix

24 cooked asparagus spears (6 per salad)

1 11-oz. can of mandarin orange segments, drained

1/2 c. crumbled Gorgonzola or cambazola cheese (blue cheese also works well)

1/2 c. vinaigrette

Cook asparagus spears in a sauce pan of boiling water 10-15 minutes 'til tender. Drain well. Chill.

Spread a cup of walnuts on ungreased, lightly salted baking pan. Bake at 350 for 10-15 minutes. Let cool and toss.

Toss spring mix with walnuts and vinaigrette. Divide salad on four chilled plates, then top with asparagus, mandarin oranges and crumbled cheese.


1/4 c. virgin olive oil

1.4 c. balsamic vinegar

2 cloves minced garlic

pinch of thyme, salt and pepper to taste. Cover and shake well.

Ellie has been cooking at the Sand Dollar restaurant in Stinson Beach for 17 years, and Wim likes food.