Sweet Spinach Salad

3 T. orange juice concentrate
2 T. sugar
2 T. cider vinegar
1 T. finely chopped green onion
1/4 t. salt
1/2 c. canola oil
1 1/2 t. poppy seeds
1 pkg. fresh baby spinach
2 cans (16 oz.) mandarin oranges, drained
2/3 c. honey roasted Almond Accents

In a blender, combine the orange juice, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. transfer to a small pitcher or bowl. Refrigerate for one hour.

On salad plates, arrange spinach, mandarin oranges and almonds. Drizzle with dressing. Optional: add chow mein noodles and chicken for a delightful lunch! From Taste of Home magazine.

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Spinach Salad with Red Wine Vinaigrette

Recently I tried this recipe from Sophie in The Siesta Fiesta Cookbook. It was a myriad of flavors that were delightful together!

1/2 pkg. fresh cut spinach
1 head green leaf lettuce, chopped
1/4 red onion, sliced very thin
1 c. fresh sliced mushrooms
1 can mandarin oranges, chilled and drained
1/2 c. crumbled bleu cheese (or feta)
1 c. chopped walnuts
1/2 t. freshly ground black pepper

Assemble salad. Right before serving, pour vinaigrette over all and toss

Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/2 c. sugar
1 c. canola oil
1 T. soy sauce

Combine all ingredients and blend in food processor. Or just whisk and shake like crazy. 🙂

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