Spinach, Mandarin and Beet Salad
With Christmas finally behind us, it’s time to clear all the chocolate and cookies out of the house and start eating lots of salads! I don’t know why this time of year seems to revolve around eating tons of things we wouldn’t eat any other time of year, but on a day like today it is very refreshing to lunch on a spinach salad that is packed with antioxidants.
I never quite make this recipe the same way twice–it just depends on what I have in the house. But to me the staples are the dried cranberries, walnuts, mandarin oranges and beats. It was adapted from a salad served at Eden Alley–a vegetarian restaurant here in Kansas City. They serve the Betty Bailey Berry Salad which can be found in the cookbook “Stir-Well to Heaven” and also includes couscous which is an amazing addition!
Here’s what you’ll need:
Spinach
Dried cranberries
Canned mandarin oranges (In water, not syrup, or fresh if you can get them)
Walnuts
Pickled Beets
Couscous (optional but awesome!)
Start with a bowl of freshly washed spinach.
Sprinkle dried cranberries on top of the spinach.
Add walnuts - if whole break them up so chunks are not too big.
Add mandarin oranges.
Finally top with beets and balsamic vinaigrette or your favorite dressing.
Enjoy!
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- Posted in: Salads
- Tagged: beets, mandarin oranges, salad, spinach, vegetarean, walnuts
Veggie Yogi 