Orange & Almond Salad [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
This is a great salad by itself, but is also perfect for turning into a meal by topping with cooked chicken, shrimp or pork. Just double the dressing, and use half to marinate the meat.
yield: 2 servings
Ingredients:
4 oz. mixed salad greens. Soak in ice water then spin dry.
2 oz. slivered red onions
1 lb. cleaned navel oranges sliced into pieces
pinch salt
1/3 cup roasted, slivered almonds
Dressing:
1/4 teaspoon salt
1 tablespoon apple cider vinegar
2 tablespoons frozen orange juice concentrate
3 tablespoons extra virgin olive oil
1/4 teaspoon toasted sesame oil
1 tablespoons slivered fresh basil, firmly packed. (or 1 1/2 teaspoon dry)
Instructions:
1. Combine lettuce, onion, peeled and sliced oranges and pinch of salt in salad bowl.
2. In small bowl, mix salt and vinegar until dissolved. While whisking constantly, slowly drizzle in the two oils.
3. Add the fresh basil and toss with salad.
4. Arrange nicely on bowls then toss on the almonds.
5. If adding fish or shrimp, marinade for an hour before cooking, then add to top of salad. If chicken or pork marinade 6 hours or so. Cooked meat could be hot or cold on top of the salad.