Emulsifier Free Spinach Mandarin Almond Salad
Bright, citrusy, and loaded with crunch, this vibrant spinach salad is the kind of dish that looks like it came from a restaurant but comes together in minutes at home. Sweet mandarin oranges play off the peppery spinach beautifully, while dry-roasted almonds add a satisfying bite and thinly sliced red onion brings just enough sharpness to keep things interesting. The real star is the homemade dressing — a simple whisk of extra-virgin olive oil, fresh orange juice, apple cider vinegar, honey, ginger, and turmeric that comes together with nothing but a bowl and a fork. Store-bought dressings are one of the trickiest places to find hidden emulsifiers like lecithin or polysorbate 80, so making your own from scratch is genuinely the easiest workaround. Every ingredient here is whole and straightforward, so you know exactly what's going into the bowl. Torn fresh mint scattered over the top at the end adds an optional but genuinely lovely finishing touch that elevates the whole thing. Serve it immediately after tossing so the spinach stays crisp and the dressing stays bright.
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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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