California Spinach Salad

I made this very simple salad and tried out each salad dressing on it.  The blender dressing won in our house, but if you prefer a more savory dressing you may want to give the sesame vinaigrette a try.

1 ten ounce bag of spinach
1 1/2 cans mandarin oranges
1 small red onion, sliced thin
1 1/2 c. sliced almonds

Sesame Honey Vinaigrette
1 tsp. dry mustard
1/2 tsp. sesame oil
4 tablespoons seasoned rice vinegar
1 tsp. soy sauce
1 tsp. freshly ground pepper
2 tsp. honey
1/2 cup vegetable oil
1 tsp. Dijon mustard
1/2 tsp. salt

Combine all vinaigrette ingredients and whisk vigorously.

Blender Salad Dressing
1/2 cup honey
1/2 cup oil
2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. poppy seeds
1/4 tsp. celery seed
1/4 cup vinegar

Combine all ingredients in a blender and mix for one minute.

Buttermilk Scones

Mom found this recipe in Sunset magazine.  The recipe's title is "Buttermilk Scone for Two," but she wrote the following on her typed index card:  "I like to double or triple this and make smaller biscuits, baking them for a shorter time.  I think it needs more buttermilk than what it calls for."  The following is the original recipe:

1 cup flour
1 1/2 Tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon soda
1/4 cup cold butter or margarine, cut into small pieces
3 Tablespoons currants
1/4 teaspoon grated orange peel
1/4 cup buttermilk
1/8 teaspoon cinnamon mixed with 1/2 Tablespoon sugar

In a bowl, combine flour, 1 1/2 tablespoon sugar, baking powder and soda.  Add butter; rub with your fingers to form fine crumbs.  Stir in currants and orange peel.  Make a well in the center and pour in the buttermilk.  Stir with a fork until dough holds together.  Pat dough into a ball, knead on a lightly floured board five or six turns.  Shape dough into a smooth ball and place in a greased 8 or 9 inch cake or pie pan. Sprinkle with cinnamon-sugar mixture.  Bake in a 375 degree oven for 10 minutes, then, with a sharp knife, quickly cut a cross 1/2 inch across top of scone.  Bake until golden brown, about 20 minutes longer.  Serve warm.

I made the scones using Mom's alterations and the results were delicious.