March Forth! Salad With Orange-Poppy Seed Vinaigrette

• Salad
• 4 cups mixed greens
• 1 cup baby spinach leaves
• 1 small organic parsnip, peeled and shaved
• 1/4 cup red onions or 2 small shallots, thinly sliced
• 2 tablespoons sliced black olives (for ~Tasty~)
• 2 medium celery ribs, sliced (include leaves!)
• 1/2 orange, peeled and cut into bite size chunks
• 1/2 small cucumber, sliced
• Dressing
• 2 tablespoons agave nectar (not vegan if using honey) or 2 tablespoons honey (not vegan if using honey)
• 1 1/4 teaspoons grated orange zest
• 1/2 teaspoon orange blossom water
• 3 tablespoons fresh orange juice
• 1 tablespoon poppy seed
• 1 tablespoon red wine vinegar
• 1 pinch salt
• fresh cracked black pepper
• 1/4 cup grapeseed oil or 1/4 cup extra virgin olive oil

1. In a non-reactive bowl whisk together the agave nectar or honey, grated orange zest, fresh orange juice, poppy seeds, red wine vinegar, and salt.
2. Gradually whisk in olive oil until emulsified.
3. Combine the salad ingredients in a large salad bowl.
4. Serve vinaigrette on side.
5. Servings estimated.

salad, mixed greens, baby spinach leaves, parsnip, red onions, black olives, celery, orange, cucumber, dressing, honey, orange zest, orange blossom water, orange juice, poppy seed, red wine vinegar, salt, black pepper, grapeseed oil

Taken from www.food.com/recipe/march-forth-salad-with-orange-poppy-seed-vinaigrette-359328 (may not work)