Orange Citrus Salad

I had to make a salad to take to a dinner this weekend and so I decided to try a new recipe.  I saw a picture of this salad in a brochure and wanted to make it because it looked so pretty with the fresh oranges, chicken, cranberries, etc.

I started with this “sweet baby lettuces”.  I liked it better than the spring mix lettuce because it is not bitter.  It was very good tender sweet lettuce.  But you can use any type or combinations that you like.

For a large bowl of salad for 8-10 people add:

 

1 1/2 oranges- peeled, sectioned and sliced

 

1/2 cup of dried cranberries (could also use fresh sliced strawberries!)

 

1 1/2 cups cooked diced chicken

 

(I used the cooked frozen chicken that is already cut up and ready to go!)

 

1/3 cup toasted pine nuts, or you could use sunflower seeds

 

1/3 cup cheese blend of Romano, Asiago, and Parmesan cheeses

 

I tossed the lettuce blend with the dressing, then added the toppings to the salad on individual plates, but you can also add the dressing to the lettuce and add all the toppings to the bowl and toss.  Serve immediately.

Honey Balsamic Vinaigrette-adapted from allrecipes.com

1/2 cup balsamic vinegar

1 small onion chopped

1 tablespoon soy sauce

3 tablespoons honey

1 tablespoon white sugar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

salt and pepper to taste

2/3 cup virgin olive oil

Place the vinegar, onion, soy sauce, honey sugar, garlic, pepper flakes, salt and pepper into a blender.  Puree on high, gradually adding the olive oil.  Continue pureeing 2 minutes or until thick.

(this makes more dressing than what you will need, so refrigerate leftovers.  Can also be used for a marinade for meat, or chicken)

This was used as a side dish at the dinner we went to, but could very well be used for a lunch meal, just add a roll and I could eat this every day!

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