Connecting with Food…


The following is a recipe from the Junior League of Omaha’s Toast to Omaha cookbook, first released in 2006. It includes more than 350 recipes from Omaha’s restaurants and at-home chefs along with pictures, menus and memorabilia.



¼ cup olive oil

2 Tablespoons balsamic vinegar

1 ½ teaspoons Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper


1 (16 oz.) package spinach leaves

1 (15 oz.) can mandarin oranges drained

½ cup olives, sliced

½ cup red onion, sliced

¼ cup feta cheese, crumbled

¼ cup almonds, sliced and toasted


For the dressing, in a small bowl, combine all dressing ingredients. Whisk until blended.

In a large serving bowl, combine spinach, oranges, olives and onion. Pour dressing over salad and toss evenly to coat. Top with feta cheese and almonds

Add some crunch with your favorite walnuts, candied pecans or almond slivers.

Serves: 4

Picture submitted by Lisa Tonjes Moritz

I made this salad for the first time on Thanksgiving but I think I have had it before at a Junior League meeting. It was a nice light and refreshing side to all the heavy sides during the holidays. The recipe says that it serves 4 but that would have to be a large entree serving. 16 ounces is a lot of spinach. I used a relatively large bowl and it was filled with half of the recipe.




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