• 6 cups baby spinach, stems removed
• 2-4 green onions, finely chopped
• ½ cup canned Mandarin oranges, well drained, dried with paper towel
• 1 avocado, peeled, pitted and sliced or cubed
• ½ cup sliced almonds
• Freshly ground pepper

Place all ingredients in a salad bowl and toss lightly with 1-2 tablespoons of Red Wine Vinaigrette Dressing. And add freshly ground pepper to taste.

Red Wine Vinaigrette Dressing  

•  ¼ cup red wine vinegar
•  ½ teaspoon dry mustard
• 2  teaspoons vegan Worcestershire sauce
•  ½ teaspoon paprika
• 2 teaspoons sugar
•  ⅛ teaspoon garlic powder
•  ½ teaspoon salt
•  ¼ teaspoon pepper
•  4 tablespoons of canola oil or olive oil
•  ½ teaspoon celery seed   

Mix all ingredients except the oil and celery seeds in a blender or food processor. Slowly drizzle in oil through the top hole of the blender and continue blending until the mixture slightly thickens. Stir in celery seeds. Refrigerate for storage.

Variations:

• Spinach, red onion, tomatoes, white mushrooms, walnuts
• Spinach, toasted sunflower seeds, parsley, tomatoes, avocado, thinly sliced red cabbage

Hints:

• Sprinkle flaxseeds on salads for crunch with benefits.
• Keep canned Mandarin oranges in the refrigerator before using to serve cold on a salad.