Ireland's Simple Green Salad for 2 With Light Lime Vinaigrette

My sister in law brought the following fresh salad (using organic produce from our local farmers' market) to a family function and I loved the simplicity. Her version was served with one of the Newman's Own brand store bought salad dressings. I don't normally buy store bought dressings so I found this lime vinaigrette recipe on Food Network. I modified it by intentionally omitting all the herbs. Try your favorite dressing, preferably a light vinaigrette. Anything too heavy will overpower the salad.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• Lime Vinaigrette

• 2  limes, juice of
• 1⁄2 teaspoon  grated lime zest
• 1 1⁄2 tablespoons champagne vinegar or 1 1⁄2 tablespoons white wine vinegar
• 1  pinch salt
• 1⁄4 teaspoon cracked black pepper
• 1⁄8 teaspoon  salt-free garlic powder
• 2 1⁄2 tablespoons extra virgin olive oil

• Salad

• 4 -5  cups  fresh  baby spinach leaves, rinsed and dried to remove excess moisture
• 1  medium tomatoes, seeded and diced
• 2  shallots, peeled and sliced
• 1⁄3 English cucumber, sliced
• 1⁄4 cup celery & leaves, sliced thinly
• 1  small carrot, grated
• 2  tablespoons fresh basil, chiffonade (my addition-optional)

Directions

1. Prepare the salad dressing by whisking all ingredients together. Best prepared at least 1 hour in advance. Yield: approximately 1/4 cup.
2. Place the spinach leaves in an attractive wide salad bowl.
3. Arrange the tomatoes around the edges. Arrange the onion, cucumber, too in little mounds around the edge of the bowl. Toss in the celery.
4. Grate the carrot and place in in the center of the salad. Top with the basil, if using.
5. Serve dressing on the side and lightly drizzle.
6. Meal suggestion: Salad, corn on the cob, fresh fruit and crostini.