This is the perfect time of year for a green salad brimming with fresh fruit and dressed with a very light orange vinaigrette! There is no limit to the kinds of fruit you can add to this salad…bananas, grapes, apples, raspberries all would be delicious. A grilled chicken breast could top your salad making it a meal in itself. Tonight we had this salad for dinner with pork chops and roasted Brussels sprouts! This recipe is exactly how I made my salad, and it made 6 generous servings.* You can increase/decrease to suit your needs.
Summer Salad with Orange Vinaigrette
2 hearts of romaine, chopped
6 strawberries, sliced
1 navel orange, peeled and sectioned, then sliced into bite-sized pieces
1 cup fresh pineapple, cut into bite-sized pieces
1/2 cup fresh blueberries
thinly sliced red onion to taste
1/3 cup feta cheese, crumbled
2 T. sliced almonds, glazed or toasted
Add ingredients to salad bowl as listed.
Vinaigrette:
1 T. seasoned rice vinegar ( I use roasted garlic variety)
1T. orange juice
2T. olive oil
1/4 t. poppy seeds
1/2 t. sugar
pinch of salt, garlic powder, and cinnamon
2 turns of fresh ground pepper
orange zest (about 1/4 teaspoon)
Add all the vinaigrette ingredients into a jar with a lid. Shake well.
I dressed my salad before serving by pouring dressing over salad and tossing! The colors of the fruit make it so pretty!
* If you aren’t going to eat all of the salad at one meal, put what you will eat into a separate bowl, dress it, and save the remaining salad and dressing separately for the next day.
