Burst-of-Spring Spinach Salad
Recipe from Vegetarian Times

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.


Burst-of-Spring Spinach Salad

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Ingredients
Dressing
  • 1/2  cup
    fresh orange juice
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  • 1 
    large shallot, finely chopped (1/4 cup)
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  • 3  tablespoons
    olive oil
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  • 2  tablespoons
    sherry vinegar
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  • 2  teaspoons
    Dijon mustard
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  • 1  teaspoon
    agave nectar
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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Salad
  • 3 
    navel oranges
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  • 10  cups
    baby spinach (9 ounces)
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  • 1-1/2  cups
    sliced radishes (1 bunch)
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  • 3 
    Hass avocados, peeled and sliced
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  • 1/4  cup
    roasted pepitas
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Directions
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, Total Fat 21.5 g, Saturated Fat 3 g, Sodium 322 mg, Carbohydrate 26 g, Fiber 9 g, Protein 7 g, Sugars 10 g Percent Daily Values are based on a 2,000 calorie diet
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