| Start
by making the pickled onions. In a large stockpot heat the water
and apple cider vinegar to a boil. Add the pickling spices wrapped
in cheesecloth and then add the sliced onion. Reduce the heat
to low, add the food coloring and stir. Cook the onions in the
liquid for 15 minutes until they are very soft.
Remove
the stockpot from the heat and pour the onions and liquid
into a container. Cover and refrigerate the onions in the
pickling liquid overnight before using. The pickled onions
will keep, covered and refrigerated, for up to one month.
In a
large salad serving bowl, add the baby spinach leaves, ½ of
the dressing, ½ of the pickled onions and toss to combine.
Pour
the remaining dressing over the top of the salad. Spoon the
remaining pickled onions on the top of the salad, feta cheese
and dry-roasted peanuts on top of the salad. Add the mandarin
orange segments around the salad.
To serve
as a main course, add grilled prawns or teriyaki chicken skewers.
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