Name: Baby Spinach and Strawberry Salad
Prep time: 45 min
Total time: 45 min
Ingredients: 6 - 8 cups baby spinach or arugula; 3 inches daikon radish or jicama (peeled and cut into thin matchsticks); 2 oranges (peeled and sectioned); 10 - 12 strawberries (hulled and sliced); 3 tablespoons raspberry, Moscatel or light vinegar; 1/3 cup fresh orange juice; 2 teaspoons honey; 1 teaspoon coarse-ground Dijon mustard; 2 teaspoons finely minced shallots; 6 tablespoons canola oil; 1/4 teaspoon kosher salt

Print Recipe

Baby Spinach and Strawberry Salad

This is an easy and excellent salad with an orange-raspberry vinaigrette.

Based on a recipe from Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 36.

Prep Time45

Total Time45

Course: 30 - 45 Minutes to Table, Gluten Free, Side Dishes - Salads, Vegetarian

Servings: 4 servings

Author: Catherine Christiano

Ingredients

Salad

6 - 8 cups baby spinach or arugula
3 inches daikon radish or jicama peeled and cut into thin matchsticks
2 oranges peeled and sectioned
10 - 12 strawberries hulled and sliced

Orange-Raspberry Vinaigrette - 15 min prep

3 tablespoons raspberry, Moscatel or light vinegar
1/3 cup fresh orange juice
2 teaspoons honey
1 teaspoon coarse-ground Dijon mustard
2 teaspoons finely minced shallots
6 tablespoons canola oil
1/4 teaspoon kosher salt

Instructions

In a small bowl, whisk together dressing ingredients.
In a serving bowl, combine salad greens and radish with vinaigrette. Add orange sections and sliced strawberries, drizzle with a little more vinaigrette and serve immediately.