Spinach Mandarin Salad with Honey Balsamic Dressing
Total Time:15 minutes
Ingredients
6 cups fresh baby spinach, washed and dried
1 can (11 ounces) mandarin oranges, drained well
1/2 cup red onion, very thinly sliced
1/2 cup sliced almonds, lightly toasted
1/3 cup dried cranberries or pomegranate seeds
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place your fresh baby spinach into a large serving bowl. Ensure the spinach is completely dry so the dressing clings to the leaves rather than pooling at the bottom. Add the thinly sliced red onions and the dried cranberries to the greens, tossing them lightly to distribute the ingredients evenly.
Open the canned mandarin oranges and drain them thoroughly in a colander. It is important to remove as much of the syrup or juice as possible to prevent the salad from becoming soggy. Once drained, gently scatter the orange segments over the top of the spinach mixture.
Place the sliced almonds in a small dry skillet over medium heat. Stir them constantly for about 3 to 5 minutes until they become fragrant and turn a light golden brown. Remove them from the heat immediately to prevent burning, and set them aside to cool slightly before adding them to the salad.
In a small jar or glass bowl, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until the ingredients are fully emulsified and the dressing is smooth. You can also shake the ingredients together in a sealed mason jar for an easy, mess-free mixing method.
Just before you are ready to serve your Thanksgiving meal, drizzle the dressing over the salad. Use large tongs to gently toss the leaves until everything is lightly coated. Sprinkle the toasted almonds over the top as the final touch to maintain their crunch, then serve immediately while the greens are crisp.
