Burst-of-Spring Spinach Salad Recipe

Burst-of-Spring Spinach Salad

Serves 6

30 minutes or fewer

This crunchy salad looks and tastes special, though it’s no harder to put together than a garden-variety tossed salad. If you can’t find pepitas (toasted pumpkin seeds), substitute pine nuts or sunflower seeds.

Dressing

½ cup fresh orange juice
1 large shallot, finely chopped (¼ cup)
3 Tbs. olive oil
2 Tbs. sherry vinegar
2 tsp. Dijon mustard
1 tsp. agave nectar
½ tsp. salt
¼ tsp. ground black pepper

Salad

3 navel oranges
10 cups baby spinach (9 oz.)
1 ½ cups sliced radishes (1 bunch)
3 Hass avocados, peeled and sliced
¼ cup roasted pepitas

1. To make Dressing: Place all ingredients in jar with lid or medium bowl. Shake or whisk to blend.
2. To make Salad: Peel oranges with sharp knife, removing white pith. Quarter and slice into fans. Toss spinach, radishes, and half of Dressing in large salad bowl. Top with orange segments and avocados. Drizzle with remaining dressing, and sprinkle with pepitas.

May 2008 p.56