Best Spring Sunshine Salad Recipes

Spring Sunshine Salad With Citrus Parmesan Dressing image

Provided by Sharon123

Time 15m

Yield 4-6

Number Of Ingredients 14

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

Steps:

Salad:.
Wash and dry salad greens well and place them in a large bowl.
Add orange pieces, nuts, and onions.
Toss well with the Citrus Parmesan Dressing .
Add the avocado and toss the salad gently, so as not to mush the avocado.
Sprinkle with some Parmesan shavings(using a vegetable peeler).
Citrus Parmesan Dressing:.
In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
Whisk in the red wine vinegar.
Whisk in the olive oil and finish by seasoning with salt and pepper.
Or you may use a jar and shake the dressing.
A few more ideas from Heidi:.
Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
Use the vinaigrette as a marinade.
Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

SPRING SUNSHINE SALAD RECIPE image

Yield 4-6 servings

Number Of Ingredients 13

6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well (I used baby romaine this morning)
1 or 2 medium oranges, torn into pieces, pith removed (I used cara cara oranges this morning)
1 avocado, thinly sliced
1/2 cup or so toasted nuts (sliced almonds, pine nuts, etc)
1/2 cup sliced spring onions
About 1/3 cup Citrus Parmesan Dressing (below)
Citrus Parmesan Dressing
1/3 cup freshly grated Parmesan cheese
Zest and juice of 2 oranges
2 tablespoons chopped shallots
2T white wine vinegar
1 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches of both salt + pepper

Steps:

Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss, be gentle � you don�t want the avocado to disintegrate. Sprinkle with a few shavings of Parmesan - you can make nice thick curls using a vegetable peeler. Dressing: In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper. Makes about 1 1/2 cups. Other ideas: -Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad. -Use the vinaigrette as a marinade. -Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).