While I do my best to eat salads for lunch during the winter months, I find myself gravitating towards soups and breads when it’s chilly outside. But come spring and summer, I’m enjoying a delicious salad for lunch most days of the week. And I especially love picking lettuce and spinach leaves from my garden.

I enjoy making my own vinaigrette for my salads as well, and anytime I have Mandarin oranges on a salad, there’s usually a soy-sesame dressing on top.

This is one of my most favorite summertime spinach salads!

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Asian Spinach Salad with Soy-Sesame Vinaigrette

So fresh and delicious!

Prep Time5 minutes

Servings - 4 servings

Ingredients 

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• 1 bag baby spinach leaves
• 15 oz can Mandarin oranges, drained
• 1 red onion, diced
• 3/4 cup chopped walnuts
• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• 2 tbsp soy sauce
• 1 tsp sesame seeds
• 1/4 tsp ground ginger
• A pinch of sugar
• Dash of pepper

Instructions

• In a serving bowl, toss together the spinach leaves, Mandarin orange pieces, diced red onions and chopped walnuts.
• Prepare the vinaigrette by mixing the olive oil, vinegar, soy sauce, sesame seeds, ginger, sugar, and pepper together in a resealable container or jar.
• Pour the soy-sesame vinaigrette over the top of the Asian Spinach Salad and serve.

What are your favorite toppings for spinach salad?

Recipe originally posted on SCJohnson.com.