Orange Cranberry Cashew Salad

• 1 Orange
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Honey
• 1 teaspoon Mustard
• Salt And Pepper, to taste
• 1/4 cups Olive Oil
• 8 cups Spinach And/or Salad Greens Of Your Choice
• Dried Cranberries, Cashews, And Mozzarella Cheese, For Topping

1. Cut the skin off the orange with a knife. To do this, I cut the top and bottom of the orange off, then run my knife around the orange from top to bottom. Make sure to get all the white pith off.
2. Using a sharp knife, cut out the orange wedges by cutting just inside the white lines. This makes nice slices without the pith.
3. Squeeze the juice from the leftover orange pith into a bowl. Whisk in the balsamic vinegar, honey, mustard, and salt and pepper. Slowly whisk in the olive oil until it comes together.
4. In a large salad bowl, toss together salad greens, dried cranberries, cashews, Mozzarella cheese, and a drizzle of the salad dressing, to taste.

orange, balsamic vinegar, honey, mustard, salt, ubc, choice, cranberries

Taken from tastykitchen.com/recipes/salads/orange-cranberry-cashew-salad/ (may not work)