Sunday, September 4, 2011

Fresh Spinach Salad

It's Labor Day and with nice weather here in Kansas City, of course we're going to be outside BBQ-ing! Every good BBQ needs some fantastic side dishes. This is one of my favorites because it's quick, easy and so very, very good!


8 cups baby spinach leaves
1 cup halved seedless green or red grapes
1 can (11 oz.) mandarin oranges, drained
1/4 cup sliced red onions
1/4 cup sliced almonds
1/3 cup Asian Toasted Sesame Dressing

In your Large Serving Bowl or Bean pot, combine all ingredients except dressing. Refrigerate until ready to serve.

ADD dressing just before serving; toss to coat. Enjoy!

**BBQ happening at someone else's house and you're bringing a side dish? Refrigerating the salad in your beanpot will keep the spinach nice and crisp until ready to serve! Just pop the bean pot in your specially designed basket and you're off! Just remember to take the dressing to add right before you eat :)