Orange and Radish Salad with Cinnamon Vinaigrette

I found this on a website of Egyptian recipes, yet it called specifically for McCormick® brand spices. So I have doubts about its authenticity, but it does have a pretty spectacular balance of flavors. There are a lot of bold tastes in this recipe, but none of them overpowers the others. It served as a nice accompaniment to the koshari.

INGREDIENTS

Vinaigrette

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons orange juice
• 2 1/2 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon salt

Salad

• 3 seedless oranges, peeled and thinly sliced
• 1 bunch fresh radishes, thinly sliced (about 1 cup)
• 1 package (6 ounces) baby spinach or 6 cups torn spinach
• 1/4 cup sliced almonds, lightly toasted

DIRECTIONS

• In a small bowl, blend vinaigrette ingredients. Set aside.
• In a large bowl, combine all salad ingredients except almonds.
• Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table.