A colorful Asian salad featuring baby bok choy and spinach with a light vinaigrette and colorful mandarins
In a mixing bowl, whisk together rice vinegar, orange juice, 2 tablespoons of mandarin orange syrup and chopped cilantro. Slowly add vegetable and sesame oil while whisking. Season with salt and pepper to taste.
Toss Bok Choy and Curly Spinach with dressing and garnish with mandarin orange segments, almonds and some cilantro leaves.