Orange Salad
Angela Cummings Perkins
I received this recipe from a friend and we have enjoyed it ever since. Serves 6.
1 cup plus 5 Tbsp. orange juice
6 Tbsp. dried cranberries
5 1/2 tsp. olive oil
2 Tbsp. white vinegar
1 Tbsp. orange zest
6 cups mixed baby greens
5 oranges, peeled and white pith removed, segmented
3/4 cup pecans, toasted
Bring 1 cup orange juice to simmer in heavy, small pan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well and discard soaking juice. Whisk oil, vinegar, orange peel and remaining 5 Tbsp. orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl and toss with remaining dressing. Top salads with orange segments and pecans.
I received this recipe from a friend and we have enjoyed it ever since. Serves 6.
1 cup plus 5 Tbsp. orange juice
6 Tbsp. dried cranberries
5 1/2 tsp. olive oil
2 Tbsp. white vinegar
1 Tbsp. orange zest
6 cups mixed baby greens
5 oranges, peeled and white pith removed, segmented
3/4 cup pecans, toasted
Bring 1 cup orange juice to simmer in heavy, small pan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well and discard soaking juice. Whisk oil, vinegar, orange peel and remaining 5 Tbsp. orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl and toss with remaining dressing. Top salads with orange segments and pecans.
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