Mother’s Spinach Salad

For the Dressing:
1/4 cup rice vinegar
2 tablespoons prepared Dijon mustard
1/2 teaspoon celery seed
freshly ground pepper to taste

For the Salad:
1 10-ounce bag baby spinach leaves
1 cup canned mandarin orange sections,
OR 4 tangerines, peeled and sectioned
1 small onion, chopped
1/2 pound mushrooms, sliced
1/2 cup chopped walnuts

Stir the dressing ingredients together.
Combine the salad ingredients in a bowl and toss with the dressing.

4 servings

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.