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.
Ingredients
Dressing
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
Salad
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!
kelli says
Yummers…this is a very refreshing salad, I remember it well:)