Ireland'S Simple Green Salad For 2 With Light Lime Vinaigrette - cooking recipe

Ingredients

Lime Vinaigrette
2 limes, juice of
1/2 teaspoon grated lime zest
1 1/2 tablespoons champagne vinegar or 1 1/2 tablespoons white wine vinegar
1 pinch salt
1/4 teaspoon cracked black pepper
1/8 teaspoon salt-free garlic powder
2 1/2 tablespoons extra virgin olive oil
Salad
4 -5 cups fresh baby spinach leaves, rinsed and dried to remove excess moisture
1 medium tomatoes, seeded and diced
2 shallots, peeled and sliced
1/3 English cucumber, sliced
1/4 cup celery & leaves, sliced thinly
1 small carrot, grated
2 tablespoons fresh basil, chiffonade (my addition-optional)

Preparation

Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
Place the spinach leaves in an attractive wide salad bowl.
Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
Grate the carrot and place in in the center of the salad. Top with the basil, if using.
Serve dressing on the side and lightly drizzle.
Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.