Spring Sunshine Salad With Citrus Parmesan Dressing Recipe #378801
Recipe from Heidi Swanson. She has some great recipes!
by Sharon123
15 min | 15 min prep
4 -6 servings
- 6-8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
- 1-2 medium oranges, sectioned, pith removed, cut in half
- 1 avocado, thinly sliced
- 1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
- 1/2 cup sliced spring onion (scallions, or green onions)
- parmesan cheese, shavings to garnish
Citrus Parmesan Dressing
- 1/3 cup freshly grated parmesan cheese
- 2 oranges, zest and juice of
- 2 tablespoons chopped shallots (or red onion, or scallions)
- 2 tablespoons red wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 teaspoon lemon juice
- 2 pinches salt
- 2 pinches pepper
- Salad:.
- Wash and dry salad greens well and place them in a large bowl.
- Add orange pieces, nuts, and onions.
- Toss well with the Citrus Parmesan Dressing .
- Add the avocado and toss the salad gently, so as not to mush the avocado.
- Sprinkle with some Parmesan shavings(using a vegetable peeler).
- Citrus Parmesan Dressing:.
- In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
- Whisk in the red wine vinegar.
- Whisk in the olive oil and finish by seasoning with salt and pepper.
- Or you may use a jar and shake the dressing.
- A few more ideas from Heidi:.
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
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5 stars