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Blood Orange Spring Salad with Citrus Dressing

Blood Orange Spring Salad with Citrus Dressing

Ingredients
  

Salad

  • 4 cups romaine or green-leaf lettuce torn into bite-size pieces
  • 4 cups mixed field greens
  • 1 Persian Cucumber sliced
  • 1 carrot grated
  • 2 oranges peeled and cut into small pieces
  • 1 cup toasted pecans or your favorite nut

Citrus dressing

  • 1/2 cup fresh squeezed orange juice
  • 2 tbsp fresh lemon juice
  • 1 tbsp blood orange infused olive oil from Baker & Olive
  • 1 tsp honey
  • 1 tbsp tangerine infused balsamic vinegar from Baker & Olive

Instructions
 

  • Combine orange juice, lemon juice, olive oil, honey, and balsamic vinegar in glass bowl or jar (do not use a metal container, as the citrus juice will react with the metal and ruin the flavor).
  • Stir or shake the dressing until the honey is dissolved, then cover and chill for at least 1 hour.
  • Toast pecans on cookie sheet in oven at 350 degrees for 10 minutes.
  • Wash and spin-dry or drain the lettuce and greens.
  • Place in large bowl.
  • Add grated carrot and orange pieces.
  • Toss well with salad dressing.
  • Sprinkle toasted pecans on top
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