Spinach Salad With Sweet and Sour Dressing

“One of my favorite salads. Creamy sweet-tart dressing clings easily to spinach, oranges, and red onions. I use baby spinach. You can use canned mandarin oranges, but I like the fresh oranges. Very colorful, great for a special occasion or everyday healthy treat. Everyone loves it. From Sunset Recipe Annual 1988 Edition.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
  2. Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
  3. In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
  4. Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.

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