LOCATION: Recipes >> Salad Recipes >> SPINACH AND MANDARIN ORANGES
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SPINACH AND MANDARIN ORANGES
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Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.
12 ounces fresh spinach, washed, thick stems removed
1/2 cup thinly sliced scallions
2 (11 ounce) cans mandarin oranges, drained
1/2 cup slivered almonds, toasted (see below)
Honey-Mustard Vinaigrette:
1 teaspoon dry mustard
salt to taste
1/8 teaspoon black pepper
1 tablespoon honey
2 tablespoons cider vinegar
1/2 cup vegetable oil
1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.
6 portions
How to toast nuts:
Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.
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