Mixed Greens with Orange, Olive and Fig Dressing
by
Winter salads can seem quite dull given the lack of spring and summer fruits and vegetables. But you can also look at a winter salad as a reason to feature the season’s best citrus fruits.
The citrus in this salad comes from fresh oranges, which appear in a sweet and tangy dressing and also in segments which garnish the dressed greens. The base for the dressing is fig preserves, which you can find in most supermarkets. The combination of the sweet preserves, red wine vinegar, orange juice and zest and salty kalamata olives makes this a vinaigrette you’ll want to make again and again.
Dressing
Salad
Makes 6 servings.
The citrus in this salad comes from fresh oranges, which appear in a sweet and tangy dressing and also in segments which garnish the dressed greens. The base for the dressing is fig preserves, which you can find in most supermarkets. The combination of the sweet preserves, red wine vinegar, orange juice and zest and salty kalamata olives makes this a vinaigrette you’ll want to make again and again.
Dressing
- 1/2 cup (4 ounces) fig preserves
- 1/4 cup red wine vinegar
- Zest from one orange
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic, about 1 large clove
- 1/2 cup extra virgin olive oil
- 1/2 cup finely chopped pitted kalamata olives
Salad
- 1 5-ounce package baby Arugula
- 1 5-ounce package spring mix
- Orange segments from 3 oranges
- 1 cup toasted walnuts, coarsely chopped
Makes 6 servings.
Related Menus
Citrus Season
Related Recipe Categories
Soups and Salads
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |