Vegan Spinach Salad with Oranges, Avocados & Red Wine Vinaigrette Dressing

  • 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.


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


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


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.