I made this salad for a Sunday dinner with friends- it was very well received! The vinaigrette is balanced, with sweet, salty, spicy, and acid. Feel free to adjust seasonings to your tastes. The salad portion is classic spinach salad, but I left out the proteins you'd find in a deli salad (sliced egg, cheese, and bacon.)
Serves 6-8 people
Salad
4 good handfuls baby spinach, washed and dried (enough to fill your salad spinner)
6 crimini mushrooms, sliced thin
1/4 of a red onion, sliced into very thin rounds, and then chopped
2 cans mandarin orange segments, drained
This is a basic vinaigrette, with a 1:1 ratio of oil to acid, not including seasonings.
Citrus Vinaigrette
2 oz mild oil (I used vegetable oil)
2 oz strawberry vinegar
1 Tbsp lime juice
2 Tbsp sesame seeds
1/2 tsp stone ground mustard
a few shakes of hot sauce (I used Tapatio)
1 good pinch kosher salt
Honey to taste
Serves 6-8 people
Salad
4 good handfuls baby spinach, washed and dried (enough to fill your salad spinner)
6 crimini mushrooms, sliced thin
1/4 of a red onion, sliced into very thin rounds, and then chopped
2 cans mandarin orange segments, drained
This is a basic vinaigrette, with a 1:1 ratio of oil to acid, not including seasonings.
Citrus Vinaigrette
2 oz mild oil (I used vegetable oil)
2 oz strawberry vinegar
1 Tbsp lime juice
2 Tbsp sesame seeds
1/2 tsp stone ground mustard
a few shakes of hot sauce (I used Tapatio)
1 good pinch kosher salt
Honey to taste
