Spring Salad with Walnut Vinaigrette

Ingredients

For the salad

3 ounces (1/2 a bag) spring greens

¼ red onion, very thinly sliced

1 large carrot, peeled and chopped

1 small bulb fennel, thinly sliced

2 large ripe kiwis, peeled and chopped

1 mandarin, peeled and seperated into pieces

2 large ripe strawberries, stems removed and chopped

For the vinaigrette

¼ cup walnut oil

1/3 cup apple cider vinegar

1 teaspoon honey

½ teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon ground ginger

2 teaspoons whole grain mustard

1/2 cup walnuts, toasted

Preparation

Place all salad ingredients in a large mixing bowl. In a blender or food processor, add all of the vinaigrette ingredients. Blend on a high setting until all ingredients are mixed thoroughly. Add desired amount of vinaigrette to the veggies and fruit. Toss the salad until there is an even coat of vinaigrette over the veggies and fruit. Serve in heaping portions with walnuts on top.