Strawberry and Orange Salad
We purchased an Orange Muscat Champagne Vinegar recently at Trader Joe's. To try it out, we make a peppery, fruity vinaigrette, which we toss with a salad of spicy mixed baby greens and cilantro, crunchy almonds, and sweet fruit. The vinegar is yummy, even without oil (although we do add a little here for flavor). It pairs well with the fruit, greens, and nuts. Originally served as part of Pineapple Huevos Rancheros.
Ingredients
- 2 cups mixed baby greens lettuce
- 2 tablespoons fresh, leaves cilantro (cleaned)
- 3 tablespoons slivered almonds
- 2 medium scallions (cleaned)
- 1 tablespoon Orange Muscat Champagne vinegar
- salt & pepper
- 1 tablespoon extra-virgin olive oil
- 1 navel orange (segmented)
- ½ cup strawberries (cleaned and sliced)
Instructions
We cleaned the greens ahead of time with our salad spinner . We remove them from the fridge and put in a large bowl with the cilantro leaves.
We put the almonds on a piece of foil and place in the toaster oven. We cook at 350 degrees for a few minutes until the nuts are fragrant and lightly browned. We set aside to cool.
We trim and slice the scallions and add to the bowl. Next, we make the vinaigrette in a resealable plastic container. We add the vinegar and a little salt and pepper and stir with a fork. We add the oil and shake, put the lid on, and shake to combine. We taste for seasoning and tartness on a lettuce leaf.
We toss the greens and scallions with the dressing and then add the fruit and nuts. We taste again, add a little more salt and freshly ground black pepper and serve.