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Saturday
Mar172012

Fresh greens salad with orange-basil vinaigrette

Along with this unbelievably gorgeous weather comes my increased yearning for salads. There is something about nice weather that makes me want to consume salads at every meal, perhaps served with a rim-salted margarita on the rocks. I definitely have my standard go-to salads that I make a lot in the summer-time, but I also love experimenting with new combinations. I spotted blood oranges at the grocery store the other day and decided to add them as an ingredient in a salad dressing. And so, there in the produce aisle, this super simple yet delicious little salad was conceived.

In a medium bowl, combine:

2 heads Artisan lettuce, torn into bite-size pieces

20 cherry tomatoes, halved

1/4 cup dried cherries

1/4 cup feta cheese

Cover and refrigerate until ready to serve.

In a small bowl, whisk together:

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Juice from 1/2 of a blood orange (substitution: Juice from 1/4 of a regular orange)

1 teaspoon dried basil

Salt and pepper, to taste

Cover and refrigerate until ready to serve.

Just before serving, drizzle the dressing over the salad and toss.

Happy summer! Or spring! Or winter! Or whatever season it is right now.

Printable recipe: Fresh greens salad with orange-basil vinaigrette

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Reader Comments (1)

Holy hotness! That looks amazing. I fully support the fetanization. Sending some warm rays your way :)

03.18.2012 | Unregistered CommenterParsley Sage

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