Categories: February2012, salads, spinach, spring, strawberries

Ingredients

• Salads:
• 6-8 cups baby spinach or arugula, washed and dried
• 1 section (about 3") daikon radish, peeled
• 2 oranges, peeled and cut in sections
• 10-12 strawberries, washed, hulled and sliced
• ORANGE-RASPBERRY Vinaigrette:
• 3 Tbs raspberry, Moscatel or other light vinegar
• 1/3 cup fresh orange juice
• 2 tsp maple syrup, honey
• 1 tsp Dijon mustard
• 2 tsp finely chopped shallots
• 6 Tbs canola or olive oil
• 1/4 tsp salt

Directions

1. Place the spinach in a salad bowl. Holding a very sharp knife at a 45 degree angle, cut the daikon radish into the thinnest slices you can make, then cut each slice into matchsticks. Add to the spinach.

2. To make the dressing, in a bowl, whisk together the vinegar, juice, maple syrup, mustard, shallots, oil and salt. Just before serving, drizzle the vinaigrette over the salad; mix well. Add orange sections and sliced strawberries, and drizzle a little more vinaigrette over all. Serve immediately.

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