Serves:
About the Recipe
Inspired by a childhood friend, this refreshing make-ahead spinach salad is best tossed with vinaigrette just before serving. Add grilled chicken or salmon for a quick main course. It's a crowd pleaser and I guarantee it will become a go-to favorite!
Ingredients
12 -16 oz. spinach leaves
½ red or sweet onion, slivered or chopped
1 medium avocado, diced
3 Tbsp. dried cranberries
3 Tbsp. toasted walnut pieces, or sliced almonds
2 – 3 oz. feta cheese, crumbled
1 (11 oz.) can mandarin oranges (reserve liquid) or segments from 3 small mandarin oranges
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VinaigretteÂ
3 Tbsp. rice vinegar
2 Tbsp. liquid from canned mandarin oranges, or orange juice
2 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
Preparation
In a small bowl whisk together rice vinegar, orange juice, olive oil and Dijon mustard. Set aside.
Toast walnuts or sliced almonds in a small pan over medium heat, stirring frequently, until evenly toasted. Remove from heat and let cool.
In a large bowl combine spinach, onion, avocado, cranberries and nuts.
Arrange on a large platter and sprinkle with feta cheese and orange segments.
Just before serving, lightly drizzle the vinaigrette on the salad and toss.