This salad shines with bright orange segments and dried cranberries – plus you can do most of the prep ahead.
Elegant citrus salad
9
PREP TIME
15 min
Makes
8 servings
* PLUS Cooking time: 3 minutes
Andreas Trauttmansdorff
Ingredients
- 2 oranges , or grapefruit or one of each
- orange or grapefruit juice , optional
- 1 tbsp white-wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
- pinch salt
- pinch pepper
- 2 150-g bags mesclun greens , about 2-4 cups
- 1/2 cup dried cranberries
- 130-g log creamy goat cheese , optional
Instructions
- Slice a small piece off top and bottom of orange. Cut off and discard remaining peel including white pith, so flesh is showing. Hold orange over a bowl and carefully slice segments out, leaving behind thin membrane that separates them. Squeeze any juice from membrane into a measuring cup. Repeat with remaining orange. If necessary, add bottled juice to bring quantity up to 1/2 cup (125 mL).
- Pour juice into a large frying pan set over medium-high heat. Boil, stirring often, until reduced by half, about 3 minutes. Remove from heat. Whisk in vinegar, then oil, honey, salt and pepper. Cool to room temperature before using. If making ahead, cover and refrigerate up to 5 days.
- Just before serving, place mesclun greens in a large bowl. Pour dressing overtop greens. Add orange segments and cranberries, then toss to evenly mix. Serve on salad plates and crumble goat cheese overtop.
Nutrition (per serving)
- Calories
- 83,
- Protein
- 1.2 g,
- Carbohydrates
- 9.2 g,
- Fat
- 5.3 g,
- Fibre
- 1.3 g,
- Sodium
- 11 mg.
FILED UNDER: Christmas Dinner Healthy Recipes lunch New Years Salads stovetop Vegetarian
