Spinach Mandarin Salad
This luscious spinach mandarin salad combines, well, baby spinach and sweet mandarin orange slices to create a colorful and delicious salad. A well-balanced dressing of balsamic vinegar and honey-mustard top it off.
Preparation time: 8 minutes
Cooking time: 6 minutes
Yield: 4 servings
1/4 cup pine nuts
2 tablespoons orange juice
1 1/2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons honey
1/2 teaspoon brown mustard
4 cups fresh baby spinach leaves
1/4 red onion
15-ounce can mandarin oranges
Spray a small skillet with nonstick spray.
Place the pine nuts in the skillet.
On medium-high heat, toast the nuts, stirring frequently, until they’re lightly browned.
Remove the pan from the stove and cool.
In a small bowl, whisk together the orange juice, vinegar, oil, salt, pepper, honey, and mustard.
In a large bowl, toss together the spinach and dressing until evenly coated.
Thinly slice the onion quarter.
Drain the mandarin oranges.
Add the pine nuts, onion, and oranges to the spinach.
Toss till evenly distributed.