Spinach, Orange, & Grilled Salmon Salad

Vinaigrette:

¼      c           freshly squeezed orange juice

2       tbsp      olive oil

2       tbsp      seasoned rice vinegar

1       tsp        honey

1-2    tsp        Dijon mustard

½      tsp        black pepper

1       clove     minced garlic

Salmon:        

2                   salmon fillets

1       tsp        grapeseed oil (or use olive oil, but take care not to scorch)

                    salt & pepper

Salad:

1       bag       baby spinach

2                   oranges, peeled and sliced crosswise

2       tbsp      goat cheese, crumbled

2       tbsp      slivered almonds, toasted

3       tbsp      dried cranberries

1/8    c           thinly sliced red onion

Mix vinaigrette together (in a Mason jar to easily shake and store). Heat oil a non-stick skillet over medium-high heat, and sear the salmon on both sides. Turn down heat if more time is needed to cook salmon thoroughly.

Toss spinach leaves in desired amount of vinaigrette. Top with fruit, cheese, onion, almonds, and salmon.

Makes 2 salads