Spinach and Walnut Salad with Orange Vinaigrette

This salad was the recommend salad to serve with The Citrus Marinated Chicken and the Creamy Corn Pudding, both just previously posted. This recipe is also from the wonderful cookbook, Sundays in the South. We loved it! This was a different type of salad for me to make but the citrus continues the theme of this meal. Recipe follows:

Ingredients:

6-8 cups fresh spinach or 1 9-oz bag ( I used a bag of baby spinach)
1/2 cup walnuts, coarsely chopped
1 can mandarin orange segments, drained
1/2 medium red onion, thinly sliced
1 Tbsp. butter, melted

Dressing:

1/2 cup canola or vegetable oil
1/4 cup orange juice
4 Tbsp. white wine vinegar
3 Tbsp. sugar
1 tsp. salt

Preheat the oven to 350 degrees.
Toss the walnuts with the melted butter and spread on a baking sheet. Toast in the oven for 8-10 minutes or until golden brown. Watch carefully to avoid burning. Allow to cool before using.

Place the spinach, walnuts, mandarin oranges, and red onion in a large salad bowl.

Combine the oil, orange juice, vinegar, sugar, and salt in a jar with a tight fitting lid. Shake vigorously to combine.

Toss the salad with enough of the dressing to coat. tore leftover dressing in the refrigerator.

Note:
I actually toasted my walnuts on the cook top with a medium size saute pan over medium heat. If doing it this way start with an un-heated pan. I find it easier to do it this was to avoid burning.
If you do not have a jar to combine the dressing, just use a wisk instead.

Enjoy!!!