When my mom walked up to me with a huge bag of spinach, excitedly telling me how cheap it was and that she planned to make Spinach Cream Sauce, asking me if I’d eat it… I answered just as excitedly that there was absolutely no chance I would. I don’t like spinach (or other vegetables for that matter) once boiled.
But then, you could’ve almost seen a light bulb over my head lit up!
Last Thanksgiving in Sicily, I had the opportunity to sample a lot of yummy American and Italian food. One of my very favorites was the Baby Spinach salad with Mandarin Oranges and Red Onions.
Just like Pineapple Chicken, I wouldn’t have thought to mix these three together and have them result in such a flavorful dish.
I immediately searched for the recipe for this salad, and as great as it seemed, I made some substitutions here and there for the dressing.
So here’s my adapted version of Rachael Ray’s Baby Spinach salad with Mandarin Oranges and Red Onions.
Baby Spinach salad with Mandarin Oranges and Red Onions
7 cups baby spinach
2 cups mandarin oranges, drained
1 cup chopped red onions
5 tablespoons Orange Syrup
1 teaspoon orange peels (leftover from when making the syrup)
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin orange sections and chopped red onion.
Whisk together the orange syrup, orange peels and balsamic vinegar. Stream EVOO into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over the salad and season with salt and pepper.
PS: Not to brag or anything (okay, maybe just a little), but I impressed a chef with this salad! *feels all proud of her cooking expertise*