Ingredients
- 12 cups (3 L) baby spinach
- 1 red onion, finely chopped
- 1 ½ cups (375 ml) mushrooms, finely chopped
- 5 oranges, peeled and cut into pieces
- ½ cup (125 ml) toasted pecans, chopped
Dressing
- ½ cup (125 ml) red wine vinegar
- 3 tbsp (45 ml) Dijon mustard
- 3 tbsp (45 ml) orange juice
- 2 garlic cloves, crushed
- 2 tsp (10 ml) sugar
- ½ cup (125 ml) olive oil
- Salt and pepper to taste
Preparation
- In a large bowl, toss spinach with onion, mushrooms, oranges and pecans.
- In another bowl, whisk together dressing ingredients.
- Pour dressing over salad. Mix well and serve.