Preparation time: 8 minutes
Cooking time: 6 minutes
Yield: 4 servings
1/4 cup pine nuts
2 tablespoons orange juice
1 1/2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons honey
1/2 teaspoon brown mustard
4 cups fresh baby spinach leaves
1/4 red onion
15-ounce can mandarin oranges
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Spray a small skillet with nonstick spray.
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Place the pine nuts in the skillet.
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On medium-high heat, toast the nuts, stirring frequently, until they’re lightly browned.
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Remove the pan from the stove and cool.
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In a small bowl, whisk together the orange juice, vinegar, oil, salt, pepper, honey, and mustard.
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In a large bowl, toss together the spinach and dressing until evenly coated.
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Thinly slice the onion quarter.
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Drain the mandarin oranges.
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Add the pine nuts, onion, and oranges to the spinach.
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Toss till evenly distributed.