Mandarin, Almond & Spinach Salad with Gluten Free Asian Vinaigrette

Mandarin, Almond & Spinach Salad with Asian Vinaigrette

I have a tendency to buy things in bulk. It’s next to impossible to say no to three pounds of baby spinach at Costco for under 4 bucks. The only downside is three pounds of baby spinach is a lot of baby spinach. So in another effort to clean out the fridge, I have attempted to add spinach to everything. This isn’t a recipe so much as it is an idea of flavor combinations and the possibilities are really endless.

I really love this dressing, especially when paired with the sweet mandarins. It was a great combination. I also found this salad to be surprisingly filling. It made for a great lunch. I think the addition of grilled chicken or shrimp would easily make it into a wonderful dinner. If I was to make this salad again, I think adding crumbled feta and dried cranberries would be delicious. Strawberries, granny smith apples, or pecans would also be good substitutes (or additions too).

Mandarin, Almond & Spinach Salad with Asian Vinaigrette

Mandarin, Almond & Spinach Salad with Gluten Free Asian Vinaigrette

Ingredients

For the Salad:
  • 2 large handfuls spinach, washed
  • 1 mandarin orange (or clementine), peeled and broken into segments
  • 1 small red onion, thinly cut into circles
  • 2 green onions, chopped
  • 2 Tablespoons sliced almonds, toasted
For the Asian Vinaigrette:
  • 3-5 Tablespoons olive oil
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon low-sodium gluten free Tamari or soy sauce
  • 1 lime, juiced
  • 1 teaspoon sesame seeds
  • freshly ground pepper to taste

Instructions

For the Salad:
  1. Place spinach on plate. Top with orange segments, as many onions as desired and almonds. Top with vinaigrette.
  2. Serve and enjoy!
For the Asian Vinaigrette:
  1. Combine all the ingredients in a small bowl and whisk together until throughly mixed. Use immediately. Will keep for 1 week in fridge.

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