Green Salad with Orange Vinaigrette Dressing
Serves 4
Dressing:
2 Tbsp white wine vinegar
2 Tbsp orange juice
Zest of one orange
1 tsp sugar
1/2 tsp salt
Salad:
4 cups grated romaine salad
4 cups spring mix
1 8-oz can mandarin oranges, drained
Whisk dressing ingredients together, throw with the Greens, mandarin oranges, arrange on each plate and serve.
Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4
2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper
Combine first five ingredients and place in serving dishes.
In a small bowl, whisk together the rest and drizzle over salad. Serve.
Baby Greens with Raspberry Vinaigrette
Serves 8
1 cup of raspberries
1/3 cup balsamic vinegar
2/3 cup e. v. olive oil
10 cups mesclun Greens, baby mixed or
2 medium fennel bulbs, thinly sliced
2 cups dried Cranberries
8 to 10 tangerines (seedless, of course) or 4 to 5 oranges, peeled and segmented
1 cup toasted Pecans or walnuts
For the dressing, combine raspberries, balsamic vinegar and olive oil in a blender. Pulse until smooth.
Use a really large salad bowl, toss the Greens, fennel and Cranberries. Add tangerines or oranges. Just before serving, add nuts and throw with just enough raspberry vinaigrette to lightly coat green. Serve immediately.
