Jen is my brand new co-host for VTV chose Spinach as this week’s veggie. A few years ago I didn’t think I liked spinach. The only time I ever had spinach was the frozen kind that my dad liked to cook in vinegar (? I don’t know if that’s what it was, but that’s what it smelled like). Yucky! Then, when I met John I started having dinner at his parents house. Eating at someone else’s house is always somewhat adventurous… what happens if they cook something I don’t like? Do I suck it up and eat it or politely pass on the dish? Well, soon after John and I started dating his step-mom Patti made spinach salad… hmmm, what should I do. Should I eat it polietly or just pass? Well, I decided to take a small helping of it, and guess what? I loved it! I use spinach in most all of my salads now. So I present to you, Patti’s spinach salad that changed my mind. 🙂
Mandarin Orange Spinach Salad
Spinach (I used 3/4 of a bag)
1/4 cup oil
1/8 cup red wine vinegar (I didn’t have any, so I used balasamic vinegar)
1/2 cup candied almonds (I used pecans since that’s what I had)
1 can mandarin oranges
To candy the nuts, put 3 tablespoons of sugar into a nonstick skillet and turn onto medium-high heat. When most of the sugar is glossy and melted, add the nuts. (I added several handfuls of pecans) Stir to coat, then slip onto a piece of wadded aluminum foil. Caution: These are very very hot when they come out of the skillet.
Assemble the salad at the very last moment so the dressing doesn’t make the spinach too soggy, enjoy!