It’s mid-March. After six days of looking out the window at intermittent snow, then rain, then hail, followed by more snow, I think I’m coming down with SAD.  The cure?  A big dose of iron, magnesium, manganese, folate and vitamins B2, K, E and C,  (provided by spinach, almonds and mandarin oranges), all wrapped up in a salad that’s light and fresh and so simple to make. This salad looks and tastes like  springtime in a bowl, and if the pacific northwest forecast is correct, this bowl may be the only place spring is making an appearance, for a while at least.

Spinach & Mandarin Orange Salad

  • 8 ounces baby spinach, about 5 to 6 cups
  • 1 15oz can mandarin oranges (about 1 cup), drained
  • ½ cup thinly sliced red onions
  • ¼ cup slivered almonds
  • 2 tablespoons orange marmalade
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper

  1. Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections, red onion and almonds. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  2. When you are ready to serve, pour the dressing over salad, and season with salt and pepper. This serves 4, so if you’re serving it for a crowd, you’ll probably need to double or triple it.