Summer Citrus Salad with Orange Vinaigrette
- 1 head Cal-Organic Green Leaf Lettuce
- 1 head Cal-Organic Red Leaf Lettuce
- 3 navel oranges, supremed
- 1 bulb Cal-Organic Red Beets
- 1 bag Cal-Organic Rainbow Whole Carrots
- 1 bulb & fronds, Cal-Organic Fennel
- 1 avocado, diced
- 1/2 cup shaved Pecorino or Manchego cheese
- 1 cup candied nuts, walnuts or pecans
- 1/4 cup orange juice
- Zest of 1/2 orange
- Juice of 1/2 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- Wash the lettuce heads and chop into 1-inch pieces. Wash the beet bulb and rainbow carrots and cut into thin slices.
- Wash and cut the top stalks off the fennel bulb. Save some of the fronds. Slice the bulb very thinly.
- To make pickled fennel, put the fennel slices in a wide mouth mason jar with a few fronds. In a saucepan bring water, vinegar, salt, sugar & peppercorns to a boil. Pour the mixture into the jar. Let cool at room temperature, then put the lid on and refrigerate, about 30 minutes.
- To make the orange vinaigrette, combine the orange juice, orange zest, lemon juice, Dijon mustard, honey, garlic, salt, pepper and olive oil and mix thoroughly.
- Add the lettuce, oranges, beet, pickled fennel, avocado, Pecorino cheese and candied nuts into a large salad bowl.
- Pour the vinaigrette over the salad ingredients and gently toss. Garnish with fennel fronds and enjoy!
Recipe courtesy of Clovers & Kale
Tips for storing carrots
Store carrots in a resealable plastic bag or other airtight container.
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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