Spring Salad

Bright arugula, sweet Cara Cara oranges, and spicy radishes together create the ultimate salad to celebrate spring. Tossed with a light blue cheese dressing, it's the perfect addition to Sunday dinner or a weekday lunch...I love to serve this salad with a slice of toasted homemade rye bread with a pat of butter…merry spring!Spring SaladIngredients:Serves 25 organic radishes, sliced2 organic Cara Cara oranges, peeled + sliced (reserve residual juice)2 tablespoons blue cheese, freshly crumbled2 cups organic arugula4 tablespoons extra virgin olive oilSalt + PepperDirections:Place arugula, sliced orange, and radishes in a large bowl. In a separate bowl, pour in residual juice from the oranges. Add blue cheese crumbles. Whisk while simultaneously adding the olive oil. Whisk until well combined. Add to salad and toss gently. Season with salt and pepper to taste. I also added organic calendula petals from our garden...enjoy!Recipe + Photography by Cassie Winslow