Orange and Radish Salad with Cinnamon Vinaigrette

Egyptian Food and Recipes

Makes 6 (1 cup) servings








1/3 cup olive oil

1/4 cup lemon juice

2 tablespoons orange juice

2 1/2 teaspoons sugar

1 teaspoon McCormick Ground Cinnamon

1/2 teaspoon McCormick Ground Cumin

1/8 teaspoon McCormick Ground Red Pepper

1/8 teaspoon salt






3 seedless oranges, peeled and thinly sliced

1 bunch fresh radishes, thinly sliced (about 1 cup)

1 package (6 ounces) baby spinach or 6 cups torn spinach

1/4 cup sliced almonds, lightly toasted






In a small bowl, blend vinaigrette ingredients. Set aside.

In a large bowl, combine all salad ingredients except almonds.

Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table.


Last Updated: June 7th, 2011