This easy, colorful salad is a winner! Plus, baby spinach is a true convenience food – no need to trim those tough stems – and its leaves are tender and tasty.
1 lb fresh baby spinach leaves, washed and well dried
½ cup red onion, thinly sliced
1 red or yellow bell pepper, halved, seeded and thinly sliced
½ cup carrots, grated
½-¾ cup dried cranberries
Honey Mustard Dressing (below)
¾-1 cup canned mandarin oranges, drained and patted dry
Salt and pepper to taste
¾ cup toasted slivered almonds or pine nuts, for sprinkling
Honey Mustard Dressing:
¼ cup extra-virgin olive oil
¼ cup honey
¼ cup white or rice vinegar
¼ cup orange juice
2 Tbsp Dijon mustard
Freshly ground pepper
1. Wash spinach and dry thoroughly. Combine spinach with onion, bell pepper, carrots and cranberries in a large bowl.
2. Prepare dressing: Combine all of the ingredients in a jar and seal tightly; shake well. Or, place everything in a mini food processor and blend until smooth. Chill before serving. Dressing can be stored in a jar in the refrigerator for three to four weeks.
3. At serving time, combine spinach mixture with salad dressing, mandarin oranges, salt and pepper; toss gently to combine. Transfer to a large platter or serving bowl and sprinkle with almonds or pine nuts. Serve immediately.
• Add 1/2 cup bean sprouts with the mandarins.
• Instead of adding canned mandarins, substitute 2 large, seedless oranges, peeled, halved and thinly sliced. Be sure to trim away any of the bitter white pith.
This recipe appeared in Kosher Inspired, Issue 2, Feb 2011. Kosher Inspired is a project of Mishpacha Magazine.
• Instead of almonds or pine nuts, sprinkle the salad with 1/2 cup sunflower or pumpkin seeds.