Recipe: Baby Spinach Salad with Mangoes and Sweet and Sour Orange Dressing

BABY SPINACH SALAD WITH MANGOES, TOASTED ALMONDS, AND RED ONIONS

1 (7 ounces) package prewashed baby spinach (about 10 cups)
1 large mango (or 2 small), peeled, pitted, and cut into medium dice or 8 ounces fresh strawberries, hulled and sliced (1 1/4 cups)
1/4 medium red onion, thinly sliced
6 tablespoons coarsely chopped toasted almonds
FOR THE DRESSING:*
4 to 6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 to 1 1/2 tablespoons balsamic or rice wine vinegar

Place spinach, mango or strawberries, onion, and almonds in a large bowl.

Just before serving, toss with 4 tablespoons olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add 1 tablespoon vinegar, toss to coat, adding more, if necessary, to taste, and serve.

*Instead of the dressing here, you can toss with a generous 1/2 cup Sweet and Sour Orange Dressing (recipe follows) or Balsamic Vinaigrette.

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SWEET AND SOUR ORANGE DRESSING
Makes 1 1/2 cups

"The dressing can be refrigerated in an airtight container for a week or more."

1/2 cup frozen orange juice concentrate, thawed
1/2 cup rice wine vinegar
1/2 cup olive oil

Whisk all ingredients for the dressing in a medium bowl.

Makes 6 servings
Adapted from source: Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson and Judd Pilossof (photographer)