Ingredients Jump to Instructions ↓

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  11. Orange Shallot Vinaigrette: 1 cup (8 ounces) 100% Florida orange juice 4 tablespoons walnut oil 1 1/2 teaspoons Dijon mustard 1 garlic clove, finely minced 3 tablespoons shallots, finely minced Freshly ground salt and black pepper to taste Salad: 3 cups baby spinach leaves 3 cups mixed greens 1/3 cup sliced mushrooms 6 strawberries, thinly sliced 1/3 cup red onion slices 1 large Florida navel orange, peeled and cut into slices 2 tablespoons roasted and salted sunflower seed kernels 2 smoked salmon fillets (3 or 4 ounces each)*

Instructions Jump to Ingredients ↑

  1. Whisk orange juice, walnut oil, mustard, garlic and shallots together in a small bowl. Add salt and pepper to taste. Set aside.

  2. Toss baby spinach and mixed greens together; divide between two large plates or large bowls. Arrange half of the mushrooms, strawberries, red onions and orange slices over each salad. Sprinkle each salad with 1 tablespoon sunflower seeds; top with salmon fillet. Drizzle 4 tablespoons of Orange Shallot Vinaigrette over each salad. Reserve remaining dressing for other uses.


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