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
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.
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