Spinach Salad With Red Currant Vinaigrette

This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations.

• Ready In: 15 mins
• Serves: 3-4

Ingredients

• 1⁄4 cup red currant jelly
• 3  tablespoons  mango vinegar or 3  tablespoons red wine vinegar
• 7  cups  Baby Spinach
• 1  cup strawberry
• 1⁄2 cup canned mandarin oranges, drained
• 1⁄4 cup green onions or 1⁄4 cup chives

Directions

1. Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
2. Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.