Friday, May 13, 2011
Spinach Salad with Mandarins and Soy-Sesame Vinaigrette | Family Economics
While I do my best to eat salads for lunch during the winter months, I find myself gravitating towards soups and breads when it’s chilly outside. But come spring and summer, I’m enjoying a delicious salad for lunch most days of the week. And I especially love picking lettuce and spinach leaves from my garden.
I enjoy making my own vinaigrettes for my salads as well, and anytime I have Mandarin oranges on a salad, there’s usually a soy-sesame dressing on top.
This is one of my most favorite summertime spinach salads!
Asian Spinach Salad with Soy-Sesame Vinaigrette
1 bag baby spinach leaves
1 15 ounce can Mandarin oranges, drained
1 red onion, diced
¾ cup chopped walnuts
¼ cup olive oil
3 Tablespoon white wine vinegar
2 Tablespoon soy sauce
1 teaspoon sesame seeds
¼ teaspoon ground ginger
A pinch of sugar
Dash of pepper
1. In a serving bowl, toss together the spinach leaves, Mandarin orange pieces, diced red onions and chopped walnuts.
2. Pour the soy-sesame vinaigrette over the top of the salad and serve.
Makes four lunch portions
What are your favorite toppings for spinach salad?