mandarin orange salad

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?

A variation of the above salad (different spinach leaves and added red onion slivers)

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)
olive oil
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!

tuna pasta salad

I’ve been enjoying this salad on a daily basis now, so I thought I’d introduce to you the recipe behind one of my favorite healthy creations from Annenberg.  The great thing about this salad is that it is wonderfully filling (thanks to the pasta) and the dash of white vinegar adds just the right touch of acidity to this lightly salted mix, which when combined with blue or feta cheese will make your mouth water.  Mmm.

Tuna Pasta Salad

Ingredients: (serves 1)

1 cup cooked rotini pasta, drained (can be substituted with ziti)
2 cups spinach leaves
3 tablespoons flaked tuna
3 tablespoons feta cheese (can be substituted with bleu cheese)
olive oil
a dash of white vinegar
salt and pepper to taste

Combine spinach leaves with pasta, cheese and flaked tuna 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!