12 cups fresh spinach, shredded
4 oranges or 5-6 clementines, separated
2, 7-oz
cans tuna, drained, in chunks
6 scallions, thinly sliced
1 large avocado, peeled and thinly sliced
(drizzle lemon
juice so it doesn’t turn brown)
Fruit vinaigrette
1/4 cup lemon juice
2 Tb orange juice
2 Tb sugar
1
tsp. orange zest
1 1/2 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. celery seeds
2/3 cup olive oil
| Place spinach, oranges, tuna, scallions
and avocado in a large bowl and mix gently.
Place all vinaigrette
ingredients
in a jar and shake vigorously.
Pour vinaigrette to lightly coat.
Serve immediately
6-8 servings
|
