Mandarin Orange and Gorgonzola Salad
Pamela Durkin
1/2 cup (250 mL) blanched slivered almonds
3 Tbsp (45 mL) orange juice or juice of 1/2 mandarin orange
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) red wine vinegar
1 bunch spinach, stemmed and coarsely chopped
4 mandarin oranges, peeled and segmented
1/3 cup (80 mL) red onion, thinly sliced into half moons
1/2 cup (125 mL) Gorgonzola cheese, crumbled
Heat skillet over medium-high heat. Add almonds to skillet, and stir frequently until lightly toasted. Remove from heat, and set aside.
In small bowl, whisk together juice, olive oil, and vinegar.
In large bowl, toss together spinach, mandarin orange segments, red onion, cheese, and toasted almonds.
Just before serving, pour dressing on salad, and toss to coat.
Serves 4.
Each serving contains: 237 calories; 10 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 20 g carbohydrates; 5 g fibre; 306 mg sodium
Source: "Mandarin Appeal", alive #337, November 2010
