1 can (11 oz.) mandarin orange sections (drain and reserve juice)
1/2 medium red onion, thinly sliced
2 tbs. sliced almonds, toasted
Mandarin sesame vinaigrette:
1 tbs. red wine vinegar
1 tsp. Dijon mustard
1/4 cup olive oil
1/2 tbs. sesame oil
In a large bowl, gently toss together with spinach leaves, mandarin oranges, red onion and sliced almonds. In a small bowl, combine reserved juice from the orange slices with the vinegar and mustard. Slowly pour in oils, whisk until blended. Season with salt and pepper. Dress spinach with some vinaigrette. Dressing recipe makes plenty for extras.
