This is my go-to Spinach Salad recipe inspired by my childhood friend. We all call it Aunt Debbie’s Spinach Salad. This is great light side dish that you can make ahead and toss it as soon as you’re ready to serve. Add grilled chicken or salmon and you have a main course. Your welcome!
 
4-6 servings
 
12 -16 oz.  Spinach leaves
½ red or sweet onion, slivered or chopped
1 avocado, diced
3 Tbsp. dried cranberries
3 Tbsp. toasted walnut pieces, or sliced almonds 
2 – 3oz. feta cheese
1 (11oz.) can mandarin oranges (reserve liquid) or segments from 3 small mandarin oranges
 
Vinaigrette
3 Tbsp. rice vinegar
2 Tbsp. orange liquid from canned oranges, or orange juice
2 Tbsp. olive oil
1 tsp. Dijon mustard
 
 
In a small bowl whisk together, rice vinegar, orange juice, olive oil and Dijon mustard. Set aside.
Heat a small pan over medium heat on stove top. Add walnuts or sliced almonds to the pan and move pan in circular motion so the nuts move around and get toasted evenly. Remove from heat, cool and set aside.
In a large bowl combine Spinach, onion, avocado, cranberries and nuts.
Place on a large platter and sprinkle with feta cheese and mandarin orange segments.
Just before serving drizzle the vinaigrette on the salad a little at time and toss.