Blood Orange Salad
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Blood Orange Salad
Category
Salads
Ingredients
- 3 Navel oranges
- 3 Blood orange oranges, plus juice of 1 more blood orange
- 4 cups mixed salad greens (spinach, arugula, romaine, etc.)
- 6 oz feta cheese, crumbled
- 1/4 cup toasted pecans
- 1/4 cup Fustini's Delicate SELECT olive oil
- fresh ground black pepper
Ingredients
Directions
- Using a sharp knife peel the oranges by slicing off both ends of the fruit down to the flesh. Stand the fruit upright and follow the curve of the fruit, cutting from top-down to remove the peel and white pith. Turn the fruit as you work your way around the peel. Thinly slice the oranges crosswise.
- Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with feta and nuts.
- In a small bowl whisk together the blood orange juice, pepper and olive oil until blended. Drizzle over salad and toss before serving.
Recipe Note
For more herb infusion, substitute Fustini's Basil or Herbs de Provence olive oil. Adapted from marthastewart.com