Spinach Salad with Citrus Cumin Vinaigrette

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Spinach Salad with Citrus Cumin Vinaigrette

 

Vinaigrette:

1/4 teaspoon grated orange zest

1/4 teaspoon grated lemon zest

1/4 teaspoon grated lime zest

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon cider vinegar

1/8 teaspoon ground cumin

1/4 teaspoon salt

3 tablespoons light olive oil

 

Salad:

1 bundle fresh spinach

dried cranberries

honey glazed pecans (available at most groccery stores or you can make your own

with 1/2 cup of nuts, 2 tsp. of honey and a dash of salt)

goat cheese

 

Begin by thoroughly washing and drying the spinach.

Tear the spinach into bite size pieces and place in a salad bowl.

Next make the honey glazed pecans. Mix half a cup of pecan pieces with about 2

teaspoons of honey. Spread the pecans on a foil lined baking sheet and sprinkle

with salt. Bake in a preheated 350 degree oven for 10 minutes, stirring

occasionally. Allow the pecans to cool.

In a small bowl combine the citrus juices, vinegar, cumin, salt and zest. Whisk

these ingredients continuously while slowly adding the olive oil. You will end

up with about 1/3 cup of vinaigrette.

Add the vinaigrette to the salad and toss until the spinach is well coated.

Top each serving with dried cranberries, honey glazed pecans and crumbled goat

cheese.

 

 

 

 

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