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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine. Ingredients:
12 ounces baby spinach, cleaned and dried |
1 (12 ounce) can mandarin oranges, drained |
1/2 red onion, thinly sliced |
1/3 cup walnut pieces, toasted |
salt and pepper |
1 tablespoon olive oil |
1 tablespoon white wine vinegar |
1 tablespoon frozen orange juice concentrate |
1 tablespoon honey |
Directions:
1. Preheat oven to 350.
2. Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
3. Slice red onion; cut slices in half and separate rings.
4. Whisk dressing ingredients together in a small bowl.
5. Combine spinach, oranges and red onion in a large bowl.
6. Toss with dressing and season to taste with salt and ground pepper.
7. Sprinkle with toasted walnuts and serve.
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