This is a very simple, quick salad that can be made at the spur of the moment as a side for any lunch or dinner ocassion.
Spinach was brought to the US from Spain. It is a rich source of iron, vitamins A and C. However, spinach contains oxalic acid with inhibits much of the body's absorption of the iron. Calcium helps with the absorption so drink lots of milk.
serves 4
Ingredients:
3 cups fresh baby spinach
1 (10 ounce) can mandarin oranges
½ cups sliced almonds, toasted
¼ cup dried cranberries
1 naval orange, juice and zest
2 tablespoons white wine vinegar
3 tablespoons EV olive oil
Kosher salt and pepper, to taste
Instructions:
Divide spinach equally among four plates. Top with oranges, almonds and cranberries. In a small bowl, combine juice from orange, zest, vinegar, EV olive oil, and salt and pepper. Whisk to blend. Drizzle over salad.