Ingredients for March Forth Salad With Orange Poppy Seed Vinaigrette
- 4 cups mixed greens (e.g., spinach, arugula, spring mix)
- Baby Spinach Leaves
- Parsnip
- Red Onions
- Black Olives
- Celery Ribs
- Orange
- Cucumber
- Agave Nectar
- Orange Zest
- Orange Blossom Water
- ¼ cup fresh orange juice
- Poppy Seed
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- Cracked Black Pepper
- Grapeseed Oil
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How to Make March Forth Salad With Orange Poppy Seed Vinaigrette
- **Make the Vinaigrette:** In a medium bowl, whisk together 2 tablespoons agave nectar (or honey), 1 tablespoon grated orange zest, ¼ cup fresh orange juice, 1 tablespoon poppy seeds, 2 tablespoons red wine vinegar, and ½ teaspoon salt.
- Slowly whisk in ½ cup olive oil until the vinaigrette emulsifies and thickens.
- **Prepare the Salad:** Combine 4 cups mixed greens (e.g., spinach, arugula, spring mix), 1 cup thinly sliced small parsnips (about 5-inches long or omit if unavailable), and any other desired salad additions (e.g., ½ cup crumbled feta cheese, ¼ cup toasted slivered almonds) in a large bowl.
- **Serve:** Drizzle the vinaigrette over the salad just before serving, or serve on the side for individual preference. Serves approximately 4.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
7g
Carbs
2g
