What You’ll Need: Serves 4
1 (8-ounce) bag baby spinach leaves
1 (11-ounce) can mandarin oranges, drained
1/4 cup toasted pine nuts
2 tablespoons each: rice vinegar, honey, frozen orange juice
4 quarter-inch slices of fresh ginger root
Dash of salt
Freshly ground pepper
What You’ll Do:
1. Put the spinach into a large mixing bowl. Pour the orange slices into a large strainer to drain. Put the pine nuts into a skillet over medium heat for two or three minutes. Shake the pan a few times so they’ll brown evenly, watching carefully so the nuts don’t burn. When they’re lightly browned, add to the salad with the oranges.
2. Slice four slices of ginger a quarter-inch thick. Using a paring knife, cut off the brown skin around the edge of each slice. Chop the ginger and put into a blender with the vinegar, honey, orange juice concentrate, salt, and pepper. Blend until smooth.
3. Pour the dressing onto the salad, or, if you’re making the dressing ahead of time, put into a jar and refrigerate for up to two days. Put enough dressing on the salad to coat the leaves and toss. Serve immediately.
Large mixing bowl
2 salad or wooden spoons