This is another great recipe from the Vegetarian Times. The dressing also makes a nice dipping sauce for spring rolls or Asian dumplings or pot sticklers. Though it seems as if spring really has sprung in these parts, this is a nice winter salad that can help to chase the winter blues away.
Spinach Orange Salad with Honey-Sesame Dressing
1/4 cup toasted almonds, chopped
6 cups baby spinach
2 oranges, peeled and sectioned
1 or 2 very thin slices of red onion, cut in half and broken apart
1 tablespoon sesame seeds
Arrange the spinach, orange slices and red onion on a platter. Sprinkle with almonds on top. Drizzle about 1/4 cup of the dressing and sprinkle with sesame seeds.
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil (or extra virgin olive oil)
1 tablespoon dark sesame oil
Blend honey, vinegar, soy sauce and red pepper flakes in a food processor. With the processor running, drizzle in the oils and keep the processor running a minute or so more to emulsify. Unused dressing can be kept in the refrigerator for about two weeks.