June 17, 2012
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