Ingredients Jump to Instructions ↓

  1. Dressing

  2. 1 tablespoon 15ml Natural rice vinegar

  3. 1/4 teaspoon 1 1/3ml Dijon-style mustard

  4. 1 Salt and pepper

  5. 1/2 teaspoon 2 1/2ml Olive oil

  6. Salad

  7. 2 cups 80g / 2.8oz Fresh spinach leaves - washed dried and chilled

  8. 1 Orange - peeled and (small) segmented

  9. 2 tablespoons 30ml Red onion - finely sliced

  10. 3 Walnut halves - coarsely chopped

Instructions Jump to Ingredients ↑

  1. To make dressing: In small bowl whisk together dressing ingredients.

  2. To make salad: Arrange salad ingredients in serving bowl.

  3. Pour dressing over salad and toss.

  4. HINT: To segment an orange, use a serrated knife and peel around the orange, removing skin and all white parts. Insert knife on either side of membranes to remove orange segments.

  5. In a pinch, you could use mandarin oranges canned in their own juice for this recipe, but a fresh, sweet, juicy orange is much better.


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