Mandarin Orange Salad

I really enjoy this mandarin orange salad. It is very light and refreshing. I love the unique combination of the sweetness of the fruit and vinaigrette, the spicy sharpness of the onion, the creaminess of the goat cheese, and the crunch of the sunflower seeds.

This recipe is based on a salad that I was served years ago at a supper club in Wisconsin. That version used romaine lettuce, but I like the lighter taste of spinach and/or arugula (which adds a peppery flavor). I’ve added goat cheese for yet another contrasting texture and flavor.

This is a nice salad to serve with a seafood or chicken entrée, but it really is a good starter to most any meal. Be careful not to overdress the salad. The spinach will quickly absorb the vinaigrette and will wilt if it is allowed to sit too long before serving.

I just love having fruit and nuts in a salad. If you’ve never had them in a salad, this is a good one to try. It is so simple to make and always a winner!

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Serves

Ingredients

Salad

5 Ounces Spinach
5 Ounces Arugula
1/4 Cup Sunflower Seeds (roasted & salted)
1/4 Cup Red Onion (thinly sliced)
5 Ounces Goat Cheese
1 Can (15 Ounces) Mandarin Oranges (drained - reserve some of the juice for the vinaigrette)

Vinaigrette

1/4 Cup Vegetable Oil
1/4 Cup White Wine Vinegar
1/4 Cup Mandarin Orange Juice
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 Pinch Salt

Directions


For the vinaigrette, whisk together the vegetable oil, white wine vinegar, mandarin orange juice, honey, Dijon mustard and salt until well blended.

Place the spinach, arugula, mandarin orange segments and red onions in a bowl. Add a little of the vinaigrette to lightly dress the salad. You can always add more later.

Place in serving bowls and finish with goat cheese and sunflower seeds. Another way to serve this salad is tossing all the ingredients in one bowl and serving family style.

Mandarin Orange Salad