Spinach Salad with Tangelos and Almonds

March 30, 2012 / By Foodland

Spinach Salad with Tangelos and Almonds

A healthy and delicious salad that is easy to make and full of folic acid!
Course Salad
Servings 4 Servings


  • Spinach Salad
  • 2 baby spinach leaves, 6 oz.
  • 0.75 cup toasted almonds, blanched and slivered
  • 1 cup dried cranberries
  • 0.25 cup finely sliced red onion
  • 2 Tangelos, peeled and segmented
  • 1 ripe avocado, peeled and sliced
  • 1 cup Dijon red wine vinaigrette
  • Dijon red wine vinaigrette
  • 0.125 cup light brown sugar
  • 1 teaspoon Salt
  • 0.5 teaspoon pepper
  • 2 teaspoons dijon mustard
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil


Dijon Red Wine Vinaigrette

  1. In a medium bowl, whisk together all the ingredients for the vinaigrette.

Spinach Salad

  1. In a large bowl, add the spinach and toss with the dressing.
  2. Place the salad into a serving bowl.
  3. Garnish the salad with the almonds, cranberries, red onion, tangelos and avocado.
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