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