Spinach Salad with Mandarin Oranges
This flavorful spinach salad with mandarin oranges is a perfect flavor packed vegetarian winter salad. It's a quick salad that just takes 15 minutes to make, plus it's got a few greens, mandarin oranges, edamame, and a honey orange & ginger vinaigrette.
Servings 1 person
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- small mixing bowl
- serving bowl
- whisk
Ingredients
- 2 cups Sprouts Organic 50/50 Blend Greens
- 4 whole Mandarin Oranges (2 for dressing, 2 for salad)
- 1 teaspoon Olive Oil divided
- 1 cup Broccoli chopped
- 1 teaspoon Ginger
- ¼ cup Pistachios
- 1 cup Edamame thawed
- salt and pepper to taste
Instructions
- Start by making the dressing: add juice two small mandarin oranges (~2T juice), add 1 T olive oil, 1 teaspoon grated ginger, & a pinch of salt to a small mixing bowl.
- Prepare the veggies: defrost the edamame by letting it sit in warm water, change a few times. Or defrost in the microwave. Chop broccoli.
- Assemble the salad by adding 2 cups 50/50 mixed greens or just spinach to a serving bowl, then add 1 c chopped broccoli, ½ c thawed edamame, ¼ c chopped pistachios.
- Peel or slice the peel off of 2 mandarin oranges. Cut thin slices. Remove seeds, then add to salad and finish off with the dressing. Toss salad and enjoy immediately.
- Serve with your favorite crusty bread.
Notes
- Taste for salt and ginger preferences- add more if desired.
- Don't have fresh or frozen ginger (I have a whole frozen knob of ginger in my freezer, and I grate ginger from that when I need it)- add ⅛t ground ginger (USE ¼ teaspoon FOR EVERY TABLESPOON FRESH)
- If you have 20 minutes, roast broccoli for added flavor and crunch. (about 15-20 minutes at 400 degrees)
- Add other vegetables in your fridge to reduce food waste.
- Use whatever greens you have on hand-spinach, mixed greens, kale, baby kale, arugula, etc.
- Serve with your favorite grain: farro, rice, quinoa, or toast.