- 1 (11 ounce) can Mandarin orange segments in light syrup
- 10 cups small spinach leaves
- 1/2 medium red onion, thinly sliced
- 1 avocado, cubed
- 3 tablespoons dried cherries, dried cranberries or golden raisins
- 3 tablespoons toasted walnut pieces
- 3 ounces feta cheese, crumbled
- Pesto Vinaigrette:
- 3 tablespoons NAKANO® Seasoned Rice Vinegar – Pesto
- 2 tablespoons reserved Mandarin orange syrup
- 2 tablespoons salad oil
- 1 teaspoon Dijon-style mustard
- Drain Mandarin oranges, reserving syrup. Cut orange segments into halves, if desired. In a large bowl, combine oranges, spinach, onion, avocado, dried fruit, nuts and cheese; toss. In a small bowl or measuring cup, whisk together rice vinegar, reserved Mandarin syrup, oil and mustard. Pour over salad; toss to coat.