Spinach and Radicchio Salad with Oranges and Almonds

"What a gorgeous color combination! This salad is a light and lovely companion to most any early spring meal." - Nava Atlas.

Recipe Ingredients:

5 to 6 ounces fresh spinach or baby spinach, preferably organic, rinsed, stemmed, and coarsely chopped
1/2 head radicchio, coarsely chopped (see note)
3 clementines or other small seedless orange, peeled and sectioned
1 small cucumber, thinly sliced
1/4 cup toasted slivered almonds
Extra-virgin olive oil
White balsamic or white wine vinegar
Salt and freshly ground black pepper

Cooking Directions:

1. Combine the spinach, radicchio, clementines, cucumber, and almonds in a serving bowl and toss together. Dress as desired with oil and vinegar, then season to taste with salt and pepper. Toss again and serve.

Makes 4 to 6 servings.

Tip: Look for radicchio, a small magenta and white lettuce with a pleasant bite, near the other lettuces.

Recipe courtesy of Nava Atlas of "In a Vegetarian Kitchen"; www.vegkitchen.com.