Spinach Salad

Found this recipe on http://www.foodnetwork.com, wanted to use the spinach that we got in the Bountiful Basket.  It was really good, hearty and filling.


2 teaspoons Dijon mustard

2 tablespoons honey

3 tablespoons rice wine vinegar

1/2 cup olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon pepper


2 tablespoons canola oil

1 medium yellow onion, thinly sliced

1 (8 oz) bag baby spinach (I used 2 bunches fresh from out BB)

1 roasted red pepper, cut into strips (I didn’t feel like bothering with the roasting so I just threw it in raw)

1 can white beans, drained and rinsed

1/4 cup crumbled Feta cheese

1 can whole chunk tuna in water

1 orange, separated into segments

1/4 cup toasted sliced almonds

1  Dressing:  In a small jar or container with a lid, combine all dressing ingredients and shake until combined.

2  Salad:  In a medium saute pan over medium heat, heat oil then add onions and cook, stirring occasionally, until onions release natural sugar and become golden brown, about 20 minutes.

3  In a large bowl, combine remaining salad ingredients, topping salad with onions, oranges and almonds.

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