Mandarin Spinach Salad with Fresh Orange Vinaigrette


A fresh salad sounds good on a hot summer day, doesn’t it? This one is full of healthy colors and fresh, crisp, textures. I think my favorite part may be the freshly-made orange vinaigrette dressing. It compliments the flavors in the salad perfectly, and you have the added bonus of knowing exactly what’s in it.

This salad goes together quickly. You can even make the vinaigrette ahead of time, have everything in the fridge ready to go, and then assemble at the last minute if you want.


Mandarin Spinach Salad with Fresh Orange Vinaigrette

For the salad:
1 (6 oz.) bag of fresh baby spinach, rinsed and spun dry
1 (14 oz.) can mandarin oranges, well drained
1 (6 oz.) carton fresh blueberries, rinsed and drained
sliced almonds

For the vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 heaping teaspoon orange zest
1 teaspoon honey
1/4 teaspoon (rounded) table salt, or to taste
1/4 teaspoon jarred minced roasted garlic or equivalent
freshly ground black pepper, to taste
1. Combine all ingredients for vinaigrette in a lidded jar and shake well to combine. Refrigerate until needed.

2. In a large serving bowl, combine spinach, oranges, and blueberries. Toss gently to combine. Sprinkle with almonds and serve with vinaigrette.

Print recipe

Notes: I like to have the can of mandarin oranges refrigerated ahead of time when possible; just a personal preference. I tend to keep a can or two in my fridge most of the time anyway.


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