Ingredients
1 medium zucchini1 medium cucumber1 medium carrot3 medium oranges3 cups fresh baby spinach4 green onions, finely chopped1/2 cup chopped walnuts1/2 teaspoon salt1/2 teaspoon pepper1/2 cup golden raisins, optionalVINAIGRETTE:1/4 cup olive oil4 teaspoons white wine vinegar1 tablespoon finely chopped green onion2 teaspoons honey1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.
Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.
