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This easy, colorful salad is a winner! Plus, baby spinach is a true convenience food
1 pound fresh baby spinach leaves, washed and well dried
1/2 cup red onion, thinly sliced
1 red or yellow bell pepper, halved, seeded and thinly sliced
1/2 cup carrots, grated
1/2 to 3/4 cup Gefen Dried Cranberries
3/4 to 1 cup canned mandarin oranges, drained and patted dry
salt, to taste
pepper, to taste
3/4 cup toasted slivered almonds or pine nuts, for sprinkling
1/4 cup Gefen Extra-Virgin Olive Oil
1/4 cup Gefen Honey
1/4 cup white or rice vinegar
1/4 cup orange juice
2 tablespoons Dijon mustard
freshly ground Tuscanini Pepper
Wash spinach and dry thoroughly. Combine spinach with onion, bell pepper, carrots and cranberries in a large bowl.
Prepare dressing: Combine all of the ingredients in a jar and seal tightly; shake well. Or, place everything in a mini food processor and blend until smooth. Chill before serving. Dressing can be stored in a jar in the refrigerator for three to four weeks.
At serving time, combine spinach mixture with salad dressing, mandarin oranges, salt and pepper; toss gently to combine. Transfer to a large platter or serving bowl and sprinkle with almonds or pine nuts. Serve immediately.
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