Bar Ilan St 1, Ra'anana, Israel

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Spinach Mandarin Salad

August 1, 2014

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.



  • Baby spinach leaves

  • Baby leaves

  • Mandarin segments 

  • Pomegranate jewels OR cranberries

  • Avocado, sliced

  • Strips of grilled chicken OR baked salmon (optional)

  • Toasted, flaked almonds


  • ​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

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.

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