Red Meat Allergy Friendly Spinach Salad with Mandarin Oranges and Almonds
Total time20 min
Prep time15 min
Cook time5 min
4.7(7)
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Learn more →Ingredients
4 servings
For the salad
- ½ cup sliced almonds
- 5 oz baby spinach
- 2 cans (11 oz each) mandarin oranges, drained
- ¼ red onion, very thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup crumbled feta cheese (optional)
Instructions
- 1
Heat a large dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
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