INGREDIENTS:

1 11-ounce can Mandarin oranges
½ cup Tennessee Gourmet® Sassy Apricot & Spice (any flavor)
⅓ cup of aged balsamic vinegar
1 red Spanish onion, thinly sliced
2 eggs, hard-boiled
1 bunch pre-washed fresh baby spinach

DIRECTIONS:

Drain oranges, reserving ½ of the liquid. Dry orange sections on paper towels.
In a small saucepan, add Sassy Apricot & Spice, balsamic vinegar, and the reserved orange liquid. Bring to full boil for 1 minute. Remove from stove and cool.
Combine spinach, onion, and orange slices. Toss with salad dressing mixture. Finely dice or grate hard-boiled eggs and sprinkle on salad.

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