Well, it is not quite spring yet in the Northwest, but the salad was good the other night. Alia came by for dinner and the salad made a hit!
Serves 6
A. Dressing:
1/2 cup (120 ml) organic oranges juice
1 finely chopped organic red onion
3 Tbs. (45 ml) olive oil
2 Tbs. (30 ml) sherry vinegar
2 tsp. (10 ml) Dijon mustard
1 tsp. (5 ml) organic honey
pinch or two of black pepper
1. Place all the ingredients in medium bowl.
2. Whisk to blend
B. Salad:
3 organic oranges
organic baby spinach
1 bunch of organic sliced radishes
3 organic avocados, peeled and sliced (optional)
1. Peel the oranges and remove the white pith.
2. Quarter and slice into fans.
3. Toss spinach, radishes, and half of the dressing in a large bowl.
4. Top with orange segments and optional avocado slices.
5. Drizzle with remains dressing and sprinkle with pumpkin seeds.
Try mixed colored radishes for color and taste. Add the radish green leaves chopped into the salad.
-modified vegetarinantimes.come
