| Recipe Title: Mixed Greens & Oranges With Balsamic Vinaigrette Contributed by: TwinLakesChef
Note from the Diva
| Sweet and smooth, balsamic vinegar needs very little oil to temper its acidity. Orange juice adds a fresh note to this salad. |
List of Ingredients
1/4 cup fresh orange juice
2 Tbsp. balsamic vinegar
1 Tbsp. minced shallots
2 tsp. grated orange zest
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil, preferably extra-virgin
3 small navel oranges
2 bunches arugula or watercress, stemmed, washed & dried (4 cups)
1 small head romaine lettuce, washed, dried and torn (4 cups)
1 small red onion, thinly sliced |
Preparation
In a small bowl, whisk together orange juice, balsamic vinegar, shallots, orange zest, mustard, salt and pepper. Whisk in the oil until well blended. (The vinaigrette can be prepared ahead and stored in a covered container in the refrigerator for up to 2 days.)
With a very sharp knife, remove the rind and white pith from the oranges and discard. Slice oranges thinly, or remove the individual segments by slicing between the membranes. Halve the orange slices if they are too large. Toss the arugula and romaine together in a shallow salad bowl. Separate the onion slices into rings. Scatter the onions and oranges over the greens. Drizzle the vinaigrette over the salad and toss. | Number of Servings: 8 Cookbook Category
Fruit
Salad
Vegetables
General Cooking/Prep Method
Just Mix and Serve
No Bake, no heat
Extra Features of Recipe
Difficulty Level-Quick & Easy
Quick Recipe (30 min. or less)
Low Calorie
Nutritional Analysis: 60 CALORIES PER SERVING: 1 G PROTEIN, 3 G FAT, 9 G CARBOHYDRATE, 139 MG SODIUM, 0 MG CHOLESTEROL. |
