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Amy’s Asian Spinach Salad

Amy's Asian Spinach Salad (WLUK)


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)

Sesame Vinaigrette:

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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