- 1 cup mandarin oranges, drained with liquid reserved
- 2 tablespoons canola oil
- 2 tablespoons olive oil
- 1 tablespoon Dusseldorf-style German mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon Chinese five-spice powder
- 1 tablespoon butter
- 1/2 cup pecan halves
- 1/2 teaspoon white sugar
- 1 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper
- 3 cups fresh spinach leaves
- 2 green onions, chopped
- Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
- Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
- Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.
04/27/2018
recipepes.com
Spicy Mandarin Spinach Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
