Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing

Ingredients

• 3/4 bag spinach (~6oz)
• ½ bunch carrots, sliced
• 3 green onions, diagonally sliced
• 4-5 radishes, thinly sliced
• 1 handful almonds
• Mustard vinaigrette dressing
• 2 Tbsp. shallots
• 1 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• ¼ tsp. salt
• ¼ tsp. pepper

Instructions

1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)

Notes