Autumn Green Salad with Orange Vinaigrette
Salads shouldn’t be limited to the summer season. In this version, a tangy dressing of Valencia orange juice and balsamic vinegar tops hearty greens and flavorful blue cheese to make the perfect starter for your autumn meal.
TIME TO TABLE:
15 minutes prep
4 cups mixed lettuce
1 cup finely shredded kale
4 oz. crumbled blue cheese
½ cup pomegranate arils
½ cup walnut halves
¼ cup thinly sliced red onion
2 oz. Paramount Citrus Valencia orange juice
2 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
1. In a large bowl, combine the lettuce, kale, blue cheese, pomegranate arils, walnuts and red onion.
2. Place the orange juice, garlic, olive oil, honey, vinegar and salt in the bowl of a small food processor. Pulse until all ingredients are finely chopped and a thin dressing has formed.
3. Pour the dressing over the salad and toss to coat. Divide into 4 portions and serve right away.