Asian Spinach Salad with Citrus Vinaigrette
You could use canned Mandarins in a pinch I suppose, but the flavor of fresh is so much better!
Ingredients
For the Salad
- 6-8 oz baby spinach
- 3-4 Mandarin oranges peeled, sectioned, and cleaned of pith
- 1 small red onion sliced thin and then cut into 2” pieces
- 1/2 cup chopped walnuts
For the Dressing:
- 1/3 cup orange, lemon, and/or lime juice (It’s fine to use whatever citrus you have. If you use bottled juice, you may need to add a bit of sugar.)
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- 1/4 tsp ground ginger or grated fresh ginger
- Freshly ground black pepper
- ¼ cup olive oil
Instructions
- I usually make vinaigrettes in the blender. I know it’s not romantic, but it’s a huge time-saver. If you don’t have a blender, do it the old-fashioned way: stir together everything except the oil. Then grab a whisk and whisk the mixture as you slowly incorporate the oil. You should use this method if using an immersion blender, as well.
- To do it in a blender, put it all into a small blender cup and whiz it on high for about 15-20 seconds.
- Drizzle dressing over the salad. Label and store leftovers in the fridge for up to 3 weeks.
Notes
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Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 21gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gSodium: 539mgPotassium: 559mgFiber: 5gSugar: 11gVitamin A: 4252IUVitamin C: 84mgCalcium: 116mgIron: 2mg
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