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Amy’s Asian Spinach Salad
1 bag (6 to 8 ounces) fresh baby spinach
1 can (15 ounces) Mandarin oranges, drained
1 1/2 cups red seedless grapes, sliced in half
1/2 cup cashews (optional)
1/4 cup sliced or diced red onion (optional)
1/2 cup canola oil
2 teaspoons sesame oil
1/4 cup rice or white wine vinegar
2 to 3 teaspoons sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1/4 teaspoon ground ginger
In a large bowl toss together the spinach leaves, Mandarin oranges, grapes, nuts and red onions. In a jar shake together the vinaigrette ingredients. Drizzle some of the dressing over the salad. Extra dressing keeps in the fridge for about a week.
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