Mandarin, Olive, Spinach Salad

By • February 6, 2011 • 0 Comments

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Author Notes: I have delicious mandarin oranges on a tree. I eat them morning, noon and night. I am a lucky duck!Molly Hammerstrom

Serves 2

  • 5 mandarin oranges divided
  • 2 tablespoons good olive oil
  • 1 teaspoon Dijon mustard
  • 12 Kalamata olives halved vertically
  • 2 or 3 handfuls baby spinach
  • 2 tablespoons sliced almonds toasted
  • salt and pepper to taste
  1. In a salad bowl (big enough to toss two large handfuls of spinach) put the peeled mandarin orange segments.
  2. Squeeze the juice from the remaining oranges to equal about 3 tablespoons of juice. Add to bowl.
  3. Stir in the olive oil and mustard. Season with salt and black pepper.
  4. Add olives and spinach and toss.
  5. Sprinkle with slice almonds.
  6. ENJOY
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