Page Mandarin and Spinach Salad with Almonds, Avocado and a Honey Ginger Vinaigrette
This healthy salad is simple yet flavorful. While the vinaigrette presents a sweet side, the mandarins add a bright, juicy punch. Make it an entrée by simply adding cooked chicken.
Page Mandarin and Spinach Salad with Almonds, Avocado and a Honey Ginger Vinaigrette
This healthy salad is simple yet flavorful. While the vinaigrette presents a sweet side, the mandarins add a bright, juicy punch. Make it an entrée by simply adding cooked chicken. Inspired by Pinterest. Serves 2 to 4.
Ingredients
Ingredients:
- 2 or 3 Pesticide-free Page mandarins
- 2 Tbsp Sigona’s honey-ginger white balsamic
- Pinch or so of salt
- 1 Tbsp brown sugar
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil
- About 5 oz. baby spinach
- 3 green onions sliced diagonally
- 1 large avocado peeled and cubed
- 1/2 cup sliced almonds
Instructions
- Zest one of the mandarins to yield about 1 teaspoon of zest. Place zest in a small bowl and set aside. Peel the mandarins and separate the segments. Set aside.
- To the zest, add the balsamic, brown sugar, salt and olive oil. Whisk well until emulsified. Set aside.
- Place the spinach in a large serving bowl. Top it with the mandarin segments, sliced green onion, avocado cubes and almonds. When ready to serve, drizzle about half of the dressing on top of the salad and toss to combine. Add more dressing if desired; toss. Serve immediately with remaining dressing on the side.
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