Red & Orange Salad

When the weather gets cold I tend to overlook salads, preferring hot, heartier fare instead.  But this dish sounded so tasty it really captured my imagination.  Farmhouse Cookbook author Susan Herrmann Loomis describes her grandmother making this salad around Christmastime when oranges were a real treat.  The combination of flavors both cleanses and piques the palate, preparing you for what comes next.  Serve as a first course to add color and zing to a winter table.  Or to really beef things up (*hint hint*), serve as an entree, topped with toasted pecans, dried cranberries, fresh goat cheese, and the pièce de résistance, thinly sliced rare sirloin. Talk about a treat!

Serves 4.

SODIUM CONTENT: 25 mg per serving

INGREDIENTS:

5 oz. pkg. fresh spring mix salad greens, washed & patted dry
3 large navel oranges
1/2 large red onion, peeled and sliced paper thin
1 T. freshly squeezed orange juice
1 t. freshly squeezed lemon juice
3 T. olive oil
freshly ground black pepper to taste

DIRECTIONS:

Arrange the spring mix on four salad plates and set aside.

Peel the oranges, being careful to remove as much of the bitter white pith as possible. If necessary, trim off excess using a sharp knife. Slice the oranges crosswise into 1/4-inch rounds. Remove any seeds. Arrange the sliced oranges and red onion atop the greens on the salad plates. Cover loosely and refrigerate at least 1 hour.

To make the dressing, whisk together the orange juice, lemon juice and olive oil in a small bowl. Season with freshly ground black pepper to taste. Just before serving, drizzle a quarter of the dressing over each salad. Serve immediately.

Print Friendly and PDF

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
facebooktwitterpinterestinstagram
This entry was posted in Salads and Dressings. Bookmark the permalink.

6 Responses to Red & Orange Salad

  1. Alina Marone says:

    My family has always served an abbreviated version of this salad with holiday dinners (namely winter, or Italian suppers). Thin sliced oranges, olive oil and fresh ground pepper. Making a “sweet” into a savory dish is always pleasant surprise. I love the beautiful additions to YOUR version – I’m a grown up now, I HAVE to remember to include red onion more often – so beautiful!

  2. Christy says:

    Thanks Alina! If you try it – especially with any added ingredients – let me know what you think!

  3. dish, your photos are getting better and better. listen, if you’ve got me salivating for salads and dishes with SPICES, you know you’re up to something good! xoxo

  4. Christy says:

    Hah! Nat, you’re too funny (and kind). Thanks for the praise. Hope you’re enjoying a SNOW DAY! The girls are home; let’s see if I get anything posted today! XO

  5. Alina Marone says:

    I’m taking your salad to a friend’s house for lunch today! Wink!

  6. Christy says:

    WOOT! Have fun & enjoy!! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>