Ingredients: Orange Shallot Vinaigrette: 1 cup (8 ounces) orange juice 4 tablespoons walnut oil 1 ½ teaspoons Dijon mustard 1 garlic clove, finely minced 3 tablespoons shallots, finely minced Salt and freshly ground 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 navel orange, peeled and cut into slices 2 tablespoons roasted and salted sunflower seed kernels 2 smoked salmon fillets (3 to 4 ounces each, in pouch packs in the canned tuna section)

Directions: Whisk orange juice, walnut oil, mustard, garlic, and shallots together in a small bowl. Add salt and pepper to taste; set aside. Toss spinach and mixed greens together; divide between two large plates or bowls. Arrange half 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 vinaigrette over each salad. Refrigerate remaining dressing for future use. Makes 2 servings. (Recipe from Florida Department of Citrus) *See more recipes in our seafood collection *See more recipes in our vegetables & salads collection