A light, fresh dressing of lemon and orange juice combined with olive oil and red wine vinegar perfectly complements this spinach salad. Crisp cucumbers, creamy avocado, sliced green onions and mandarin orange slices make each bite a delicious contrast of textures and flavors that’s sure to please everyone. This is one of my favorite salads and one I often take to a potluck or family dinner. If you’re serving five or less, cut the recipe in half, as this salad doesn’t keep overnight. Leave the avocados in slices if you’re feeding someone who needs to limit how much avocado they eat, as it will be easier to keep track of the amount in a serving.
Spinach, Avocado and Orange Salad
Serves 10, adapted from “American Heart Association Cookbook”
1/2 teaspoon (2.5 ml) grated orange peel
1/4 cup (60 ml) orange juice, freshly squeezed
1/2 cup (120 ml) olive oil
2 tablespoons (30 ml) sugar or 3 tablespoons (45 ml) dextrose
2 tablespoons (30 ml) red wine vinegar
1 tablespoon (15 ml) lemon juice, freshly squeezed
1 pound (450 grams) baby spinach (about 6 packed cups or 1440 ml)
1 English cucumber, thinly sliced
2 avocados, peeled and sliced
2 (11 ounce) cans Mandarin oranges, drained
1 bunch green onions, green part only, sliced
In a jar with a lid, combine the orange peel, orange juice, olive oil, dextrose, vinegar and lemon juice. Fasten the lid tightly and shake the jar until the contents are thoroughly blended. Mix the rest of the ingredients in a large salad bowl and pour the dressing over the top. Toss the salad until the dressing coats the ingredients evenly.