Spinach Salad

I wanted a vibrant crunchy salad to serve with a vegetable stew the other day, and this spinach salad  fit the bill perfectly.

I tossed crinkly bloomsbury spinach with diced red onion and walnuts. A simple fat-free dressing of tangerine juice and red wine vinegar with a little coarse-grain mustard added gave the salad an extra burst of flavor.

If you don't have a tangerine, squeeze an orange instead - drink the extra juice as a perk.

Spinach Salad
4 cups spinach
2 tbsp diced red onion
2 tbsp walnuts, coarsely chopped
3 tbsp tangerine juice (about 1 tangerine)
3 tsp red wine vinegar
1 tsp coarse-grain mustard
salt and pepper to taste

Wash the spinach well, spin it dry, tear out any tough stems, and rip the leaves into bite-sized pieces. Put in the salad bowl along with the red onion and walnuts.

Whisk together the tangerine juice, vinegar and mustard. Season with salt and pepper, and add more vinegar if the dressing tastes too sweet. (Dip a spinach leaf in it to see if you like the taste.)

Toss the salad with half the dressing and serve the remainder on the side.

Serves 2