Spinach and Orange Salad

Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.

• Ready In: 21 mins
• Serves: 6-8

Ingredients

• Salad

• 12  ounces  Baby Spinach, cleaned and dried
• 1 (12 ounce) can mandarin oranges, drained
• 1⁄2 red onion, thinly sliced
• 1⁄3 cup walnut pieces, toasted
•  salt and pepper

• Dressing

• 1  tablespoon olive oil
• 1  tablespoon white wine vinegar
• 1  tablespoon  frozen orange juice concentrate
• 1  tablespoon honey

Directions

1. Preheat oven to 350.
2. Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
3. Slice red onion; cut slices in half and separate rings.
4. Whisk dressing ingredients together in a small bowl.
5. Combine spinach, oranges and red onion in a large bowl.
6. Toss with dressing and season to taste with salt and ground pepper.
7. Sprinkle with toasted walnuts and serve.