Ribbon Salad with Orange Vinaigrette

Directions

• Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.
• Finely grate enough peel from oranges to measure 2 tablespoons. Cut one orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve peel and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
• In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange peel and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.