This is my favorite salad and I have not been able to get it right until now. The reason, the only place I might find it in the month of March is Soup Plantation. There were years when I had missed having it. For years I have looked at many recipes and tried some of them, but a few weeks ago I found the original recipe and it had ingredients that were for maybe over 12 people. So a week ago my daughter and I made this for dinner. We did not take the whole recipe as such but substituted brown sugar in the place of white and came up with our own combination of ingredients. I love this salad because it has the sweet and savory thing going on in it and the combo of mandarin oranges and walnuts makes it most perfect.
Measuring Cups and Spoons
Organic spinach - 4 hand full
Mandarin Oranges - 2 cans drained without liquid
Red Onions - 1/3 of onion thinly sliced
Walnuts - 1 cup
Brown Sugar - 3 tbsp
Olive Oil - 2 tbsp
Orange Juice - 1 orange juice
Lemon Juice - 1/2 a lemon
Brown Sugar - 1 tsp
1. Set the oven at 350 degrees. Turn on the kettle with some water. Once the kettle is ready, place the chopped walnuts in a bowl and add hot boiling water. Allow it to sit for less than a minute. Stain and add brown sugar, mix well and toss it on to a baking tray and bake for 8 minutes.
2. Wash the spinach and using the salad spinner drain the excess water.In a bowl add orange juice, lemon juice, oil, brown sugar, pepper and salt and whisk to combine.
3. Add the spinach, mandarin oranges, onions to a bowl and drizzle the dressing. Add candied walnuts once they are toasted and serve immediately. They stay fresh for a long time.