Citric Acid Free Spinach Mandarin Almond Salad
This vibrant salad is a beautiful tangle of tender baby spinach, sweet mandarin oranges, crunchy dry-roasted almonds, and paper-thin red onion — the kind of combination that looks impressive but comes together in minutes. For anyone avoiding citric acid, bottled dressings and packaged salad kits are practically off the table, since citric acid shows up as a preservative in so many of them. Here, the dressing is whisked together from scratch using fresh orange juice and apple cider vinegar, giving you that bright, tangy lift without any hidden additives. A touch of honey and freshly grated ginger round out the flavor, while ground turmeric adds a warm, golden hue that makes the whole bowl look stunning. The mandarin oranges bring natural sweetness that plays perfectly against the peppery spinach, and the almonds add a satisfying crunch in every bite. Torn fresh mint scattered over the top is optional, but it takes the whole thing to another level if you have it on hand. Toss it right before serving and enjoy it immediately — this one doesn't wait around.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 2 cans (11 oz each) mandarin oranges, drained
- ½ cup dry-roasted almonds, roughly chopped
- ¼ red onion, very thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, orange juice, apple cider vinegar, honey, grated ginger, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the baby spinach, drained mandarin oranges, chopped almonds, and sliced red onion to a large salad bowl.
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