Food
Orange and Radish Salad with Cinnamon Vinaigrette
By Yankee Magazine|Jul 07 2007|
Ingredients
Vinaigrette:
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons orange juice
2
Instructions
3 seedless oranges, peeled and thinly sliced
1 bunch fresh radishes, thinly sliced (about 1 cup)
1 package (6 oz.) baby spinach or 6 cups torn spinach
1/4 cup sliced almonds, lightly toasted
In a small bowl, blend vinaigrette ingredients. Set aside.
In a large bowl, combine all salad ingredients except almonds.
Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table.
