wonderful spinach salad |
courtesy angie ketterman |
(food network) |
2 tablespoons canola oil |
1 medium yellow onion, thinly sliced |
dressing |
2 teaspoons dijon mustard |
2 tablespoons honey |
3 tablespoons rice wine vinegar |
1/2 cup extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 (8-ounce) bag baby spinach |
1 roasted red pepper, cut into strips |
1 can white beans, drained and rinsed |
1/4 cup crumbled feta cheese |
1 can whole chunk tuna in water |
1 orange, cut into segments |
1/4 cup toasted sliced almonds |
in a medium saute pan over medium heat add oil. |
when oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes. |
to make dressing: in a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. place top on container and shake to combine. |
in a large mixing bowl add spinach, roasted pepper, beans, feta, tuna and 2 tablespoons dressing. toss to combine. garnish with caramelized onion, orange segments and toasted almonds. |
