This 15 minute spinach salad with mandarin oranges is a perfect flavor packed vegetarian salad. It's full of crunchy, juicy, and flavorful toppings-tender spinach, mandarin oranges, edamame, and an orange & ginger vinaigrette.
4wholeMandarin Oranges(2 for dressing, 2 for salad)
1teaspoonOlive Oildivided
1cupBroccolichopped
1teaspoonGinger
¼cupPistachios
1cupEdamamethawed
salt and pepper to taste
Instructions
Start by making the dressing: add juice two small mandarin oranges (~2T juice), add 1 T olive oil, 1 teaspoon grated ginger, & a pinch of salt to a small mixing bowl.
Prepare the veggies: defrost the edamame by letting it sit in warm water, change a few times. Or defrost in the microwave. Chop broccoli.
Assemble the salad by adding 2 cups spinach to a serving bowl, then add 1 c chopped broccoli, ½ c thawed edamame, ¼ c chopped pistachios.
Peel or slice the peel off of 2 mandarin oranges. Cut thin slices. Remove seeds, then add to salad and finish off with the dressing. Toss salad and enjoy immediately.
Serve with your favorite crusty bread.
Notes
Taste for salt and ginger preferences- add more if desired.
Use fresh mandarin (or similar small, easy to peel oranges) or canned. Either works. You can add a bit of white or red wine vinegar to canned mandarin orange juice, if desired.
Don't have fresh or frozen ginger (I have a whole frozen knob of ginger in my freezer, and I grate ginger from that when I need it)- add ⅛t ground ginger (USE ¼ teaspoon FOR EVERY TABLESPOON FRESH)
If you have 20 minutes, roast broccoli for added flavor and crunch. (about 15-20 minutes at 400 degrees)
Add other vegetables in your fridge to reduce food waste.
For a more satisfying salad (I'd add to it to make a meal) Serve with your favorite grain: farro, rice, quinoa, or toast and cheese: goat cheese, feta, or bleu cheese.
Other great add-ins: hearty grains, sunflower seeds, dried cranberries (crasins), seasonal vegetables, red onion, avocado, cheese, salmon or chicken.