I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.
This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.
It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.
- 2 Tbsp. white vinegar
- ¼ cup sugar
- ½ cup canola oil
- ½ tsp. salt
- ¼ cup red onion, chopped
- ½ tsp. dry mustard
- 1 Tbsp. water
- 4 cups fresh spinach
- ¼ cup sliced almonds
- ½ cup canned mandarin oranges, drained
- 3 Tbsp. red onion vinaigrette
- Place all ingredients in a blender and process until smooth.
- Store covered in the refrigerator for up to one week. Stir or shake before each use.
- Clean spinach and tear or cut into bite sized pieces.
- Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
- In a large bowl, toss together spinach, almonds and oranges.
- Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.
Vinaigrette adapted from Grand Slam.