March Forth! Salad With Orange-Poppy Seed Vinaigrette - cooking recipe

Ingredients

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

Preparation

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.
Gradually whisk in olive oil until emulsified.
Combine the salad ingredients in a large salad bowl.
Serve vinaigrette on side.
Servings estimated.