Spinach Salad with Mandarin Oranges and Dijon Vinaigrette
Serves 4 to 6
This recipe for spinach salad with mandarin oranges, which came from my mother, is a quick and easy side dish that she usually served with Chinese food. However, it is a delicious salad that complements most any meal and can be served as a light main dish for lunch or dinner.
- 1 pound fresh curly spinach leaves
- 1 can (about 8 ounces) Mandarin orange segments, drained and juice reserved
- 1 medium red or sweet onion, sliced into thin rings
- 2 tablespoons red wine vinegar
- 2 teaspoons prepared yellow or Dijon mustard
- Reserved juice from Mandarin oranges
- Salt and pepper to taste
- About 6 tablespoons canola or olive oil
Remove large stems from spinach leaves; clean thoroughly. (Can use packaged, prewashed spinach leaves.) Break into pieces. Toss with onions and Mandarin oranges in large salad bowl.
Mix together the vinegar, mustard, orange juice, salt and pepper. Gradually whisk in the oil until well-blended and slightly thickened. Pour over the spinach; toss and serve immediately.
Notes: When my mother created this recipe, Mandarin oranges were only available in cans and they are very good. Nowadays, you can find fresh Mandarin oranges or similar varieties in the produce section at various times throughout the year and, if desired, they can be substituted. Purchase an extra orange for the juice.