green salad with orange vinaigrette
When Jon saw me photographing a salad for this post, he laughed and said “You’re not seriously going to post a recipe for a green salad?” Um, yes, I definitely am! Guys, this is not an ordinary green salad — anyone can easily chop up tomatoes, grate carrots and throw them together with mixed greens. This is a mixed green salad with an orange vinaigrette. Notice how I italicized the ‘orange vinaigrette’? Yup, the vinaigrette is what makes all the difference here, and it’s definitely worth sharing!
The first time I ever had a salad with an orange vinaigrette was at a ladies’ luncheon that my mom held at her house in 2013. Every guest had to bring a dish, either a salad, main course or dessert. One of her closest friends brought a green salad full of vegetables that I chose to eat with a slice of quiche. The memory of that salad stayed with me ever since, with its orange and zesty vinaigrette keeping me wanting more and more. Months later my mom shared with me the recipe for the vinaigrette, and I was so happy to see that it didn’t require much effort to make. I didn’t even have to squeeze my own oranges! It called for orange juice, balsamic vinegar, Dijon mustard, honey, olive oil, salt and pepper — simple ingredients that I always have in my pantry. The result is a sweet and tangy dressing that dresses up greens so wonderfully that it will leave a long-lasting impression on your guests and family alike.
So this is not a recipe for your usual green salad, nor is it one that will keep you standing in the kitchen squeezing oranges until the very last drop. It took me no more than 10 minutes from start to finish to prepare (including prepping the vegetables) using ingredients that I always have stored in my kitchen. You can even double or triple the salad dressing so you can have it on hand for a future salad, although I’m sure it won’t last more than three days in your fridge! Someone will definitely be coming back for more.
- 100g mixed greens
- 1 medium carrot, peeled and grated
- 5 to 10 cherry tomatoes, cut in half
- 1 green onion, white part diced
- 3 tablespoons pumpkin seeds
- ¼ cup orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- Combine all of the salad ingredients in a bowl.
- Combine all of the dressing ingredients in a jar. Shake to combine. Pour over the salad and serve.
How did your green salad with orange vinaigrette come out? Share photos of your recipe on Instagram by tagging #savormania