Monday, December 6, 2010

Orange Vinaigrette Salad

2 heads of lettuce, chopped (GBFood)
2 apples with skin, sliced (GBFood)
1 cup of baby bella mushrooms, sliced (GBFood)
1 cup sprouts (GBFood)
1 avocado, chopped (GBFood)
3 carrots, shredded (GBFood)
1/3 cup cilantro, chopped
1/2 cup toasted almonds, chopped - bake almonds at 350 degrees F for 10 minutes, or until fragrant. Remove from oven and allow to completely cool before chopping
3 slices of bacon, cooked and crumbled (put aside)

For vinaigrette:
zest from 2 oranges, and juice (GBFood)
1 garlic clove, peeled and sliced
2 Tablespoons honey
2 Tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup of extra-virgin olive oil

In a blender or food processor combine orange juice, zest, garlic, honey, balsamic vinegar, salt and pepper, until well blended. While the blender or food processor is still on slowly pour in the olive oil in a steady stream until blended. Store dressing in the refrigerator if not using right away.

Combine all salad ingredients and toss with a small amount of vinaigrette, it doesn't take a lot to get the orange flavor. Serve with crumbled bacon on top.

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