Green Salad with Oranges and Balsamic Vinaigrette
Salads • World
Description
Green Salad with Oranges and Balsamic Vinaigrette
Ingredients
- Orange zest 2 teaspoons
- Orange juice concentrate ¼ cup
- Shallot 1 head
- Balsamic Vinegar 2 tablespoons
- Salt to taste
- Dijon Mustard 1 teaspoon
- Ground Black Pepper to taste
- Olive Oil 1½ tablespoons
- Arugula 10 oz
- Oranges 3 pieces
- Romaine lettuce 10 oz
- Spanish onions 1 head
Step-by-Step Guide
Step 1
In a bowl, combine the orange zest, juice, vinegar, minced shallot, mustard, and 0.5 teaspoons each of salt and pepper. While whisking, gradually add the olive oil.
Step 2
Using a sharp knife, cut off the skin and white pith from the oranges and carefully segment them over the bowl. Cut each segment in half.
Step 3
In another bowl, mix the arugula and romaine leaves, tearing them slightly.
Step 4
Slice the red onion into rings and separate them.
Step 5
On plates, arrange the greens. Top with the oranges and onion. Drizzle with the vinaigrette and toss gently.
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