Vinaigrette Ingredients

  • 1/4 teaspoon grated orange zest
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon grated lime zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons light olive oil

Salad Ingredients

  • 1 bundle fresh spinach
  • dried cranberries
  • honey glazed pecans, available at most groccery stores or you can make your own with 1/2 cup of nuts, 2 tsp. of honey and a dash of salt
  • goat cheese


  1. Begin by thoroughly washing and drying the spinach.
  2. Tear the spinach into bite size pieces and place in a salad bowl.
  3. Next make the honey glazed pecans. Mix half a cup of pecan pieces with about 2 teaspoons of honey.
  4. Spread the pecans on a foil lined baking sheet and sprinkle with salt.
  5. Bake in a preheated 350 degree oven for 10 minutes, stirring occasionally. Allow the pecans to cool.
  6. In a small bowl combine the citrus juices, vinegar, cumin, salt and zest.
  7. Whisk these ingredients continuously while slowly adding the olive oil. You will end up with about 1/3 cup of vinaigrette.
  8. Add the vinaigrette to the salad and toss until the spinach is well coated.
  9. Top each serving with dried cranberries, honey glazed pecans and crumbled goat cheese.