Burst-of-Spring Spinach Salad

• 1/2 cup fresh orange juice
• 1 large shallot, finely chopped ( 1/4 cup)
• 3 Tbs. olive oil
• 2 Tbs. sherry vinegar
• 2 tsp. Dijon mustard
• 1 tsp. agave nectar
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 navel oranges
• 10 cups baby spinach (9 oz.)
• 1 1/2 cups sliced radishes (1 bunch)
• 3 Hass avocados, peeled and sliced
• 1/4 cup roasted pepitas

1. 1.
2. To make Dressing: Place all ingredients in jar with lid or medium bowl.
3. Shake or whisk to blend.
4. 2.
5. To make Salad: Peel oranges with sharp knife, removing white pith.
6. Quarter and slice into fans.
7. Toss spinach, radishes, and half of Dressing in large salad bowl.
8. Top with orange segments and avocados.
9. Drizzle with remaining dressing, and sprinkle with pepitas.

orange juice, shallot, olive oil, sherry vinegar, mustard, nectar, salt, ground black pepper, oranges, baby spinach, radishes, avocados, pepitas

Taken from www.vegetariantimes.com/recipe/burst-of-spring-spinach-salad/ (may not work)