Spinach, Mushroom and Red Onion Salad

"With dried cranberries topped with pine nuts in a citrus vinaigrette!"
 
Download
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
Ready In:
11mins
Ingredients:
12
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
  • Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this for the Herb & Spice of the Month -- Tarragon. Heaven! I cut the recipe in half and used a little less olive oil but followed the rest of the recipe. Loved the toasted pine nuts in the salad! Served with recipe#362347#362347. Thank you for another GREAT recipe!
     
  2. Very tasty! I cut this to two servings. I think I would cut back on the oil in the dressing and increase the acid, but maybe if I'd remembered to get the mandarin oranges that would make up the difference (I had to skip them since I forgot to buy them). Otherwise, I thought this was a very nice blend of flavors! I used portobello instead of white mushroom. Thanks for sharing!
     
  3. yummm! I ended up making substituting plums for oranges...and fennel seeds for tarragon. I admit I wasn't sure how this salad would taste but was pleasantly surprised. Left me feeling good :)
     
  4. Excellent. I cut back the olive oil to 1/3 cup (will try less next time). I served the leftovers with slices of cooked pork -- great combination.
     
  5. Delicious! I did leave out the oranges. I loved the dressing and will make it again. I served with brown rice and veggies and the salad dressing went great with the rice too! Thanks Rita! Made for Vegetarian Swap!
     
Advertisement

Tweaks

  1. yummm! I ended up making substituting plums for oranges...and fennel seeds for tarragon. I admit I wasn't sure how this salad would taste but was pleasantly surprised. Left me feeling good :)
     
  2. My father (a steak and potato guy) said the salad was great, and not only went back for seconds. He had 3rds, forgoing an extra meat portion. The balance of flavors and textures in this salad is phenomenal. I used rice wine vinegar instead of lime juice for a little lighter flavor. It was amazing too look at, and even better to taste!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes