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.

Fresh Greens Salad with Orange-Basil Vinaigrette

The vinaigrette makes this salad so fresh and delicious!

Contributed by Megan Porta from pipandebby.com.

Published Mar 17, 2012

Serves: 4

Total time: 10 min

Fresh

Ingredients:

  • 2 heads Artisan lettuce, torn into bite-size pieces
  • 20 cherry tomatoes, halved
  • 1/4 cup dried cherries
  • 1/4 cup feta cheese
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Juice from 1/2 of a blood orange (or juice from 1/4 of a regular orange)
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
Instructions:
  1. In a medium bowl, combine the lettuce, tomatoes, dried cherries and feta cheese. Mix well. Cover and refrigerate until ready to serve.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, blood orange juice, basil, salt and pepper. Cover and refrigerate until ready to serve. Just before serving, drizzle the dressing over the salad and toss.