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
- 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.
- 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.