Author Notes
I have delicious mandarin oranges on a tree. I eat them morning, noon and night. I am a lucky duck! —Molly Hammerstrom
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Ingredients
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5
mandarin oranges divided
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2 tablespoons
good olive oil
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1 teaspoon
Dijon mustard
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12
Kalamata olives halved vertically
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2 or 3 handfuls
baby spinach
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2 tablespoons
sliced almonds toasted
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salt and pepper to taste
Directions
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In a salad bowl (big enough to toss two large handfuls of spinach) put the peeled mandarin orange segments.
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Squeeze the juice from the remaining oranges to equal about 3 tablespoons of juice. Add to bowl.
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Stir in the olive oil and mustard. Season with salt and black pepper.
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Add olives and spinach and toss.
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Sprinkle with slice almonds.
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ENJOY
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