I am twirling, I am skipping, I am dancing and singing and why? Because I love, love, love, my new camera! I bought a Canon Rebel T21 Kit with two lenses (the large lense is still in the box…someday, sighhhhh).
I can hardly figure out how to take a picture with my new camera, but the pictures I do take are 100% better than anything I ever took with my point and shoot! I was convinced I could take quality pic’s with a point and shoot…why?, no idea, there must have been Merlot involved, because there is just no comparison!
This spinach salad recipe has been around for ages. I have used leafy lettuce, romaine and spring mix, but I think spinach is the most popular.
The dressing is a sweet, tart blend of sugar and vinegar and the use of canned mandarin oranges make it a pantry friendly recipe.
You won’t need the entire dressing recipe…just spoon a little on at a time until you barely coat the leaves, then save the rest for later….oh, and most important! Do not toss until you are ready to serve…this salad wilts very quickly.
2 tablespoons sugar
1/2 teaspoon dry or Dijon mustard
1 teaspoon sesame seeds
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup apple cider vinegar
8 cups packed spinach leaves (prewashed, bag type)
1/2 cup crumbled Feta Cheese
1/2 cup crumbled Bacon pieces
1 11 oz can Mandarin oranges, well drained
Combine all dressing ingredients in a jar and shake, shake, shake! Chill for 15 minutes.
In large bowl, add all salad ingredients.
Toss with chilled dressing and serve!