Spinach Salad with Mandarin Oranges

This colorful salad is a wonderful addition to any meal or can be a meal in itself when topped with 2 to 3 ounces of grilled chicken breast. Strawberries, kiwis, and raspberries can be used in place of, or along with, the mandarin oranges for variety. Fresh spinach guarantees a dish high in beta carotene, vitamin C, folate, potassium, calcium and iron.

Ingredients:

• 1 head red or green leaf lettuce, torn into bite-sized pieces
• 4 cups fresh spinach leaves, torn into bite-sized pieces
• 1 medium red onion, sliced thin
• 2 small cans mandarin oranges, drained
• ¼ cup sugar
• ¼ teaspoon salt
• ¼ teaspoon dry mustard (or 1 teaspoon dijon mustard)
• ¼ teaspoon paprika
• ¼ teaspoon celery salt
• ½ cup canola oil
• ¼ cup cider vinegar

Directions:

1. Mix lettuce and next three ingredients in a large salad bowl, reserving several onion slices and mandarin oranges for garnish.
2. Combine sugar and remaining ingredients in a blender or shaker jar; blend or shake well.
3. Add about half of the dressing just before serving; toss well. Garnish with reserved mandarin oranges and red onion slices.

Yield

• 14 cups (serving size 1 cup)
• Calories 65
• Carbohydrates 7 g
• Protein 1 g
• Sodium 90 mg
• Fat 4 g
• Potassium 162 mg
• Cholesterol 0 g