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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 minutes
Total Time45 minutes
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.