Mandarin Orange Vinaigrette Salad

Yesterday I walked into the cafeteria and upon approaching the salad bar I was greeted by the warming jewel tone colors of this amazing citrus salad.  After eating a second serving I was determined to recreate the recipe and enjoy the salad for dinner later in the day, but with one obvious modification.  The original salad consisted of spinach which I was careful to not spoon onto my plate. 

I did not ask for a copy of the recipe, instead I relied upon my keen sense of taste and smell to separate out the various ingredients in the salad.  My senses did not disappoint, the salad that I served for dinner was just as delightful as the original in the cafeteria.

Ingredients

Two 11 ounce cans of mandarin oranges in light syrup, drained. Save 1/2 a cup of the juice from the oranges
1/4 of a large red onion
roasted and salted sunflower seeds
Two tablespoons of honey
1/3 cup of White Wine Vinegar
1/16 cup EVOO
Arugula or Watercress, washed and dried

Directions

Mix the orange juice, honey, White Wine Vinegar and EVOO in a small bowl.
​Line the bottom of a 9x9 or similar size serving dish with three or four handfuls or arugula or watercress (or use spinach).
Toss the Mandarin Oranges over the salad greens.
Pour the vinegar and orange juice mixture over the oranges.
Liberally sprinkle the sunflower seeds over the oranges.
Cover the dish and chill for two hours before serving for the best taste.