Yum
I've been posting a lot of soups lately such as my Greek Style Lemony Chicken and Orzo Soup and the latest, Seriously Good Tortellini Vegetable Soup. We always love a good soup when the weather is cold, but we also love a good salad to go with it.
I would say that soup and salad are MGG's favorite meal. So when there's soups there is also salad right behind it. I usually gravitate to produce that is in season to inspire my salad. My local grocery store had some wonderful looking oranges. These were Cara Cara oranges and I find them slightly more sweet than navel oranges and a little less acidic. The flesh is a little deeper orange and they taste a little like a berry. I love them so I bought a bunch and used them in my salad. Orange have tremendous health benefits and they make the salad light and fresh tasting.
You certainly don't have to buy Cara Cara oranges for this dish, navel orange are fantastic and taste wonderful as well. Along with the oranges I mixed some arugula and spinach together as the base. Keeping the toppings simple, I added feta cheese and some chopped almonds for crunch.
The dressing is light and bright to match the salad. A lemon vinaigrette is enhanced with some chopped mint, which just takes the salad to the next level. You have to try this salad!!!
So next time you have soup make sure to make a salad as well to round out the meal. Or just have the salad as a light lunch or along side some brunch dishes. This one is a keeper, so make it before all the wonderful juicy oranges are gone until next year!
Enjoy!
Orange Salad with Arugula and Spinach
serves 4
Salad:
2 cups arugula
2 cups baby spinach
2 oranges, peeled and thinly sliced
1/3 cup feta cheese crumbled
1/4 cup almonds, chopped
Dressing:
2 Tablespoons shallots, diced
1/4 cup lemon juice
2 Tablespoons mint, chopped
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons olive oil
In a jar add all salad dressing ingredients and shake well to combine. To a large platter add arugula and spinach. Add a little dressing and toss to coat. Layer on the orange slices, feta cheese, and almonds. Drizzle additional dressing over the top and serve.
I would say that soup and salad are MGG's favorite meal. So when there's soups there is also salad right behind it. I usually gravitate to produce that is in season to inspire my salad. My local grocery store had some wonderful looking oranges. These were Cara Cara oranges and I find them slightly more sweet than navel oranges and a little less acidic. The flesh is a little deeper orange and they taste a little like a berry. I love them so I bought a bunch and used them in my salad. Orange have tremendous health benefits and they make the salad light and fresh tasting.
Orange Salad with Arugula and Spinach
You certainly don't have to buy Cara Cara oranges for this dish, navel orange are fantastic and taste wonderful as well. Along with the oranges I mixed some arugula and spinach together as the base. Keeping the toppings simple, I added feta cheese and some chopped almonds for crunch.
The dressing is light and bright to match the salad. A lemon vinaigrette is enhanced with some chopped mint, which just takes the salad to the next level. You have to try this salad!!!
So next time you have soup make sure to make a salad as well to round out the meal. Or just have the salad as a light lunch or along side some brunch dishes. This one is a keeper, so make it before all the wonderful juicy oranges are gone until next year!
Enjoy!
Orange Salad with Arugula and Spinach
serves 4
Salad:
2 cups arugula
2 cups baby spinach
2 oranges, peeled and thinly sliced
1/3 cup feta cheese crumbled
1/4 cup almonds, chopped
Dressing:
2 Tablespoons shallots, diced
1/4 cup lemon juice
2 Tablespoons mint, chopped
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons olive oil
In a jar add all salad dressing ingredients and shake well to combine. To a large platter add arugula and spinach. Add a little dressing and toss to coat. Layer on the orange slices, feta cheese, and almonds. Drizzle additional dressing over the top and serve.
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