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Chilean Mandarin Orange Salad

Ingredients (serves 4)

  • 5 oz. Baby Spinach and Radicchio
  • 15 oz. Chilean Mandarin, drained
  • 1/2 cup sliced Carrots
  • 1/3 cup pecan halves, toasted
  • 1/2 cup prepared light raspberry vinaigrette or raspberry walnut vinaigrette
  • 1/4 cup crumbled goat or feta cheese



1. Slice carrot with vegetable peeler in short lengthwise strips, if desired or cut crosswise into thin slices.

2. Combine spinach, Chilean mandarin oranges, carrots and pecans in large serving bowl.

3. Pour dressing over salad; toss to evenly coat. Top with goat cheese.

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