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Baby Spinach Salad with Mandarin Orange and Red Onions
Recipe courtesy Rachael Ray
Show:  30 Minute Meals
Episode:  Featherweight Plate
Baby Spinach Salad with Mandarin Orange and Red Onions
8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.

When you are ready to serve, pour the dressing over salad and season with salt and pepper.

Other Recipes from this Episode
Orange Roughy with Sweet and Hot Peppers and Manila Clams
Orange and Almond Couscous

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 4 servings

  Rachael Ray
User Rating5 Stars
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