Instructions: Honey-Mustard Vinaigrette: 1 Tsp Dry Mustard Salt - to taste 1/8 tsp Black Pepper 1 tbsp Honey 2 tbsp Cider Vinegar 1/2 C Vegetable Oil

Fresh greenery is dotted with vivid orange segments and toasted almonds before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.

2. Adorn the greenery with the scallions, fruit, and nuts.

3. In a small bowl, whisk together the dressing ingredients.

4. Pour the vinaigrette over the salad, toss well, and serve.

6 portions

How to toast nuts:
Spread nuts out on a cookie sheet and bake in a 350 oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven.

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