It’s summer here. In summer it’s great to be able to throw together a salad, top it with some grilled meat & have that as your main course. They are great because they can be made ahead and transported to picnics or barbecues too. There is so much fresh fruit & vegetables available right now, that are bursting with flavour, it is a pity to waste the short time that we have with these fresh offerings. So, if it’s summer in your part of the world right now, do yourself a favor and make a salad! Here is a simple, quick salad, that tasted delicious! I love the citrus in the salad dressing, and the combination of spinach, orange segments and toasted nuts. Try it, I think you’ll like it.
3 Tbsp orange juice concentrate
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp onion powder (or 1 1/2 tsp chopped onion)
1/4 tsp salt
1/2 cup vegetable oil
1 1/2 tsp poppy seeds (I omitted these, I never have them on hand)
1 (10 ounce) package fresh baby spinach
1 (15 ounce) can mandarin oranges, drained
1 mango, seeded & diced
2/3 cup slivered almonds, toasted
1 Tbsp sugar
1. Over medium heat, put 1 Tbsp sugar in a heavy bottom sauce pan. Add slivered almonds. Continue cooking & stirring until the sugar has melted & coated the almonds. Remove from heat & cool.
2. In a blender, combine the orange juice concentrate, sugar, vinegar, onion powder (or onion) and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled.
3. On salad plates, arrange the spinach, mandarin oranges, mango, and almonds. Drizzle with the dressing.
NOTE: You can top this salad with some grilled chicken breast. Chicken that has been marinated and basted with Kraft Signature Mandarin Orange with Sesame dressing is fantastic on this salad!