1 pound spinach
4 ounces almond slivers, toasted
1 (15-ounce) can mandarin orange segments
1 (3 1/2-ounce) package enoki mushrooms
1/2 cup plus 2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons chopped chives
2 tablespoons sugar
salt and pepper to taste


1. Tear spinach into bite size pieces. Place into salad bowl. Add toasted almonds and mandarin oranges and toss. Lightly wash mushrooms and cut off the ends where the stems start to separate. Spread over the top of the salad.
2. In a small bowl, whisk together olive oil, vinegar, mustard, chives and sugar. Season with salt and pepper. Pour over salad and serve.
To make this salad more substantial, add cooked shrimp or chicken.
Enoki Spinach Salad
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