Spinach Salad With Orange Poppy Seed Vinaigrette
|Olive oil||1 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Poppy seeds||1 Teaspoon|
|Spinach leaves||9 Cup (144 tbs), washed and torn|
|Canned mandarin orange segments||15 Ounce, chilled, drained (1 Can)|
|Fresh sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Red onion||1 Small, sliced and separated into rings|
|Hard cooked eggs whites||3 , coarsely chopped|
1. To prepare vinaigrette, combine orange juice, vinegar, sugar, olive oil, orange peel, poppy seeds and salt in small bowl until well blended.
2. To prepare salad, combine spinach, orange segments, mushrooms, onion and egg whites in large serving bowl. Pour vinaigrette over spinach mixture just before serving; toss to coat. Serve immediately.