The dressing for this salad is light and refreshing. This was a perfect accompaniment to the other dishes of the meal which had a little heat to them. The mandarin oranges were a real treat.
1/3 cup red wine vinegar
1/3 cup olive oil
2 T. Creole mustard
1 1/2 T. sugar
1/4 t. salt
Mixed salad green
1 small red onion thinly sliced
1 large naval orange or mandarin orange slices
Whisk first five ingredients in a small bowl until well blended. Plate salad greens, top with red onion slices and orange sections and drizzle with dressing.