Burst-of-Spring Spinach Salad
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.
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Ingredients
Dressing
- 1/2 cup fresh orange juice
- 1 large shallot, finely chopped (1/4 cup)
- 3 Tbs. olive oil
- 2 Tbs. sherry vinegar
- 2 tsp. Dijon mustard
- 1 tsp. agave nectar
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Salad
- 3 navel oranges
- 10 cups baby spinach (9 oz.)
- 1 1/2 cups sliced radishes (1 bunch)
- 3 Hass avocados, peeled and sliced
- 1/4 cup roasted pepitas
Preparation
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.
Nutrition Information
- Calories 299
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 21.5 g
- Fiber Content 9 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 322 mg
- Sugar Content 10 g