- 12 oz Baby Spinach
- 8 oz Mandarin oranges (drained)
- 1 bunch Scallions
- 1 orange Bell Pepper
- 1 pint Pear Tomatoes
- 4 oz Candied (glazed) Pecans
- 1/2 cup Olive Oil
- 1/2 cup White Balsamic Vinegar
- 1/2 cup Fresh squeezed Orange Juice
- 1 tsp Hot Sauce
- 3 tbsp Honey
This post has been slow in coming, but I had some computer issues that needed tending to first.
That being said, here is the 2nd installment of salads made with Baby Spinach.
This one actually started with romaine lettuce but I decided I like the baby spinach better so this is what it is today.
Make the salad dressing first.
In a container with a lid that seals, mix olive oil, white balsamic vinegar, and honey. Shake well. Add in hot sauce and shake again. Refrigerate for 30 minutes.
For the salad;
Rinse and dry the baby spinach. Divide evenly among 4 plates.
Dice the orange bell pepper and divide evenly over the 4 plates.
Wash and dice scallions and divide among the plates.
Wash pear tomatoes and evenly distribute.
Drain the mandarin oranges and divide the oranges over the plates.
Dice the candied pecans and top the plates with them.
Drizzle dressing over the plates and serve.