Spinach Mandarin Salad

  • 1 Pkg. Baby Spinach, thoroughly washed
  • 1 Large or 2 Small Cans Mandarin Oranges, drained
  • 1/2 C Walnut Halves, toasted
  • 1/4 C Bacon Bits or Crumbled Bacon, cooked
  • Parmesan Curls
Balsamic Honey Dressing
  • 2 TBSP Balsamic Vinegar
  • 2 tsp Honey
  • Pinch Salt and Pepper
  • Orange Zest from 1 Orange
  • Juice of 1/2 an Orange
  • 1/2 C Olive Oil
Preheat the oven to 350 degrees. Arrange the walnuts in a single layer on a baking sheet and toast for 8-10 minutes or until fragrant, stirring once.

In a large bowl, toss together the spinach leaves, mandarin segments, cooled walnuts and bacon pieces. 

In a small bowl whisk together all of the ingredients for the dressing. Sprinkle just enough dressing to coat the salad lightly; don't feel like you need to use all of the dressing. 

Serve the salad with Parmesan curls on top. This can be done by scraping a vegetable peeler along a wedge of Parmesan cheese.