If there’s anything Annenberg desperately needs, it’s a reliable supply of mandarin oranges. On the wonderful days that the salad/deli bar is stocked, I’ll add them to my meal as a side or in a tasty salad. This recipe is only a small deviation from my tuna pasta salad, as the simple olive oil-white vinegar vinaigrette also happens to work amazingly well with mandarin oranges. Who knew?
Mandarin Orange Salad
Ingredients: (serves 1)
2 cups spinach leaves
1/2 cup mandarin oranges, drained
2 tablespoons feta cheese (can be substituted with bleu cheese)
a dash of white vinegar
salt and pepper to taste
red onion slivers
Combine spinach leaves with mandarin oranges, red onion and cheese in a deep dish platter. Drizzle olive oil generously over the salad and toss thoroughly. Add a dash of white vinegar and season with salt and/or pepper to taste. Enjoy!