Spinach Mandarin Salad

We’ve reached the ‘Dog Days’ of August when the mere thought of going into the kitchen has you reaching for the the air-conditioning remote. Right now, any recipe that doesn’t include the words ‘oven’ or ‘stove’, is likely to appeal most and, lunchtime/dinner salads in place of a heavy meal are welcomed. The trick to serving scrumptious salads lies in the dressing. While the especially heat-inhibited will go for a store-bought brand instead, this speedy dressing can be whipped up almost as quickly as unscrewing a prepared dressing lid, and it’s versatile enough to go with everything. The August heat just got a whole lot more bearable.

Ingredients:

• Baby spinach leaves

• Baby leaves

• Mandarin segments

• Pomegranate jewels OR cranberries

• Avocado, sliced

• Strips of grilled chicken OR baked salmon (optional)

• Toasted, flaked almonds

Dressing:

• ​2 tablespoons honey OR silan

• 1 tablespoon smooth or grainy Dijon mustard

• ½ teaspoon each salt and coarse black pepper

• 3 tablespoon balsamic vinegar

• ½ teaspoon crushed garlic

• 1/2 cup olive oil

Method: 1: Arrange the salad ingredients on a large platter. 2: Stir the honey, mustard, seasoning, garlic and vinegar together in a deep bowl then, using a fork, whisk in the oil till completely incorporated. Cook's Notes: This dressing can be used on absolutely everything including steamed green beans, as a marinade for chicken, drizzled over sandwich ingredients before these are assembled, or served with a salad containing soft feta as the flavors compliment it so well. Recipe serves 6 as a side dish.