This salad has been in a drafts folder since January, when the citrus was just coming into its peak. I made it, photographed it, ate it… and my attention was promptly diverted… But that doesn’t mean this simple citrus almond salad doesn’t deserve a little love.
Total Time
25min
4.3
3 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
2
cloves
Garlic
•
1
Tbsp
Dijon Mustard
•
1/2
cup
Extra-Virgin Olive Oil
•
1
Orange
, juiced
•
1
Tbsp
White Wine Vinegar
or Red Wine Vinegar
•
1
Tbsp
Honey
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Ground Black Pepper
•
2
Oranges
•
1/3
cup
Red Onions
, thinly sliced
•
3/4
cup
Queso Fresco
, crumbled
•
1
head
Bibb Lettuce
, torn
•
1/4
cup
Toasted Sliced Almonds
•
3
Fresh Basil
, chiffonade, cut
Cooking Instructions
1.
Segment the orange. Using a sharp knife, cut away the peel and pith of one of the Orange (1) exposing the juicy segments.
2.
Cut in between the membrane of each of the orange segments and transfer the segments to a small bowl. Set aside.
3.
Zest one of the Orange (1) and set aside.
4.
In a small bowl, combine the orange zest, Garlic (2 cloves), Dijon Mustard (1 Tbsp), Extra-Virgin Olive Oil (1/2 cup), Orange (1), White Wine Vinegar (1 Tbsp), Honey (1 Tbsp), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).
5.
Add the Bibb Lettuce (1 head) to a large salad bowl. Top with the Red Onions (1/3 cup), Queso Fresco (3/4 cup), and orange segments.
6.
Add 4-5 tablespoons of dressing and toss the salad. If it needs more dressing, add more a little at a time. Sprinkle the salad with the Toasted Sliced Almonds (1/4 cup) and Fresh Basil (3). Serve and enjoy!
Nutrition Per Serving
CALORIES
441
FAT
41.9 g
PROTEIN
10.3 g
CARBS
8.6 g
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