Spinach Salad with Moroccan Vinaigrette

My new favorite salad! I used a bit less olive oil and it was still great. Get ready to lick your plate! Where amount is not indicated use the amount you think you would like.

Spinach, rinsed and cut for salad

Red grapes, halved

Mushrooms, sliced

Green onions, sliced

Green/greek olives

Diced mozzarella

For a meal add grilled chicken (I used rotisserie chicken)

Dressing:

1 tbsp golden raisins

¼ tsp ground coriander

1/8 tsp cumin

½ cup carrot juice

2 Tbs. balsamic vinegar

4 sprigs fresh cilantro

1 tbsp plain yogurt

1 tsp honey

½ tsp red pepper flakes

½ tsp salt

½ cup olive oil

Place raisins in small bowl.  Toast coriander and cumin in 8-inch skillet over med heat until fragrant, 2-3 min.

Transfer spices to bowl with raisins.  Add carrot juice to skillet and simmer over med heat until reduced to ¼ cup, about 6 min.  Pour carrot juice over raisins and let cool to room temp.

Process carrot juice mixer, vinegar, cilantro, yogurt, honey, salt, and pepper flakes in blender until smooth.  With blender running, gradually add oil.