June 17, 2012

Spinach—Mandarin Salad

Just a quick posts for you today. A simple but tasty salad. The raspberry vinaigrette makes it tangy  and offsets the sweetness from the mandarins.



2 cups fresh spinach
2 cup thorn radicchio, red baby romaine or a sping mix
1 can of mandarins, drained (use more if you like)
1/3 cup slivered almonds, toasted, (optional)
1/4 cup raspberry vinaigrette (I used Kraft) 


Place spinach and radicchio in a large salad bowl. Add mandarins and toss lightly to mix.

Pour over raspberry vinaigrette and toss lightly to coat.

To serve, place in individual plates. Sprinkle top with almonds.

Makes: 4 to 6 servings.


Leia’s Culinary Treasures

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