For Easter brunch, we squeezed a bunch of oranges and made mimosas. I purposefully squeezed extra orange juice and used some for basting the ham. I had extra and remembered seeing a salad dressing made with orange juice. As it turned out, it was for a spinach salad with strawberries, daikon radish, and oranges. That sounds great but I didn’t have any daikon radish so just left it out. I think the crunchiness would have been a really good addition though. I went soft instead and added some chopped avocado. It was a fantastic salad and my youngest claimed the leftovers to eat just before she went back to college the next day.
The original recipe in Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More called for raspberry vinegar but I just used a light white wine vinegar. I think the raspberry vinegar would be awesome and promptly bought some so I can try this again with it. But it’s delicious with just the white wine vinegar I used, too.
Spinach, Orange and Strawberry Salad from Raising the Salad Bar
- 3 Tbs light vinegar
- 1/3 cup fresh orange juice
- 2 tsp maple syrup or honey
- 1 tsp Dijon mustard
- 2 tsp minced shallots
- 6 Tbs olive oil
- 1/4 tsp kosher salt
- 6-8 cups spinach leaves, washed and dried
- 1 avocado, cut into 1/2" pieces roughly
- 2 oranges, peeled and chopped
- 10 strawberries, hulled and sliced
For the dressing
- Whisk together all the dressing ingredients
For the salad
- Add all the salad ingredients to a bowl, then drizzle the dressing over, toss and serve.
I have made a handful of recipes from this book and really enjoy it. There is a nice mix of side salad, main dish salad, pasta salad and grain salad recipes to choose from. The directions are clear and there are pictures scattered throughout.