Spinach And Mandarin Oranges

[Guest guest]

Spinach And Mandarin Oranges

 

12 ozs. fresh spinach, wash, remove thick stems

1/2 cup scallions, thin sliced

11 ozs. mandarin oranges, drained

1/2 cup slivered almonds, toasted

 

Honey Mustard Vinaigrette:

1 tsp. dry mustard

salt to taste

1/8 tsp. black pepper

1 tbsp. honey

2 tbsps. cider vinegar

1/2 cup vegetable oil

 

Heap the spinach leaves in a large bowl.

Mix the greenery with the scallions, fruit, and nuts.

In a small bowl, whisk together the dressing

ingredients.

Pour the vinaigrette over the salad, toss well, and

serve.

Serves 6.

How to toast nuts: Spread nuts out on a cookie sheet

and bake in a 350 degree oven for 5 to 10

minutes until golden. Different sizes and types of

nuts toast at varying

times; the smaller the nut, the faster it browns, so

you have to keep a

watchful eye on the oven. Or toast them in a hot dry skillet.