Ribbon Salad with Orange Vinaigrette

Directions

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