Blood Orange Spring Salad with Citrus Dressing
Ingredients
Salad
- 4 cups romaine or green-leaf lettuce torn into bite-size pieces
- 4 cups mixed field greens
- 1 Persian Cucumber sliced
- 1 carrot grated
- 2 oranges peeled and cut into small pieces
- 1 cup toasted pecans or your favorite nut
Citrus dressing
- 1/2 cup fresh squeezed orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp blood orange infused olive oil from Baker & Olive
- 1 tsp honey
- 1 tbsp tangerine infused balsamic vinegar from Baker & Olive
Instructions
- Combine orange juice, lemon juice, olive oil, honey, and balsamic vinegar in glass bowl or jar (do not use a metal container, as the citrus juice will react with the metal and ruin the flavor).
- Stir or shake the dressing until the honey is dissolved, then cover and chill for at least 1 hour.
- Toast pecans on cookie sheet in oven at 350 degrees for 10 minutes.
- Wash and spin-dry or drain the lettuce and greens.
- Place in large bowl.
- Add grated carrot and orange pieces.
- Toss well with salad dressing.
- Sprinkle toasted pecans on top
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