This salad tastes fresh with multiple notes from sweet to tart and a little nutty. It makes a perfect side and a colorful presentation.
Recipe from Canadian Living. Coming across the border for this lightly dressed, tossed salad.
-2 1/2 ounces baby spinach, rinsed and chopped
-8 ounces chopped pickled beets
-1/8 cup sliced almonds
-1 tablespoon olive oil
-1/2 tablepoon white wine vinegar
-1/2 teaspoon Dijon mustard
-salt and pepper
Halve the orange, then slice the flesh from each segment of one half. Add the orange slivers and the almonds to the salad bowl.
Mix the dressing by combining the juice from the other orange half, oil, vinegar, mustard, salt and pepper. Pour over the salad and toss gently to coat.
This made two to three servings, great for a side or for lunch.