Spinach and Mandarin Orange Salad
Cooking Light, Quick Dinners, December 2001, page 16

8 cups torn spinach, (about 1 [10-oz] bag)
1 8-oz pkge presliced mushrooms
2 12-oz cans mandarin oranges in light syrup, drained
¼ cup crumbled blue cheese (about 1 oz)
2 Tbsp chopped pecans
½ cup fat-free raspberry vinaigrette (ie: Girard’s) (Kiy Note: We use Marie's)

1. Place 2 cups of spinach on each of 4 plates. Arrange ½ cup mushrooms and 1/3 cup oranges over spinach. Sprinkle each serving with 1 tablespoon cheese and 1 ½ teaspoon pecans; drizzle each with 2 tablespoons vinaigrette.

Yield: 4 servings

Kiy Note: We tend to eat this a lot, I just didn't think to post it. It's easy and a bit more special than a regular green salad, but takes no more time to make. I always have the ingredients on hand and have used feta in place of the blue cheese quite often. I have even used shredded cheddar for a friend who was so sure she wouldn't like the feta. Lately, I have taken to chopping up an apple and tossing it in too. Nice crunch and extra goodness!

Comments (2)

On September 1, 2008 at 6:59 PM , Barbara said...

This sounds delish!!!

 
On September 1, 2008 at 8:37 PM , ~TAMY 3 Sides of Crazy~ said...

oh YUMMY! can't wait to try it.