Orange and Purple Tossed Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A free recipe from a local company that home delivers fresh organic seasonal produce to us every two weeks. Purple carrots can be found at farmers' markets, gourmet/natural food stores or by raiding your neighbor's cherished heirloom vegetable garden without their knowledge. Ingredients:
1/4 cup red wine vinegar |
1 tablespoon honey, softened (i used a lavender infused honey) |
1/2 teaspoon salt |
1/4 teaspoon cracked black pepper, to taste |
3/4 cup vegetable oil |
1 head loose leaf lettuce, rinsed, spun dry, chopped into bite size pieces |
3 oranges, peeled and thinly sliced |
3 purple carrots, rinsed but unpeeled, shaved (or cut into matchsticks) |
1/4 cup green onion, chopped |
Directions:
1. In a non-reactive bowl combine all the vinaigrette ingredients except for the oil. Whisk.
2. Slowly whisk in the oil and incorporate. Vinaigrette is best prepared at least 1 hour in advance.
3. Place the chopped lettuce in a salad bowl.
4. Add the orange slices, carrots and green onions. Toss gently.
5. Serve vinaigrette on side. (Whisk dressing again just before serving.).
6. Serving is estimated.
|
|