Recipe of the Week
By Mary Kay Radnich

Makes 6 (1 cup) servings

Vinaigrette

• 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

Salad

• 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.