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LOCATION: Recipes >> Salad Recipes >> Orange Almond 01

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SPINACH AND MANDARIN ORANGES

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

1 teaspoon dry mustard
salt to taste
1/8 teaspoon black pepper
1 tablespoon honey
2 tablespoons cider vinegar
1/2 cup vegetable oil

Heap the spinach leaves in a large bowl. Adorn the greenery with
the scallions, fruit, and nuts. In a small bowl, whisk together
the dressing ingredients. Pour the vinaigrette over the salad,
toss well, and serve.

6 portions

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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