Blood Orange and Tangerine Salad
Try this Blood Orange and Tangerine Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- salt & pepper to taste
- 1 tsp dijon mustard
- 1/3 cup canola oil
- 1/4 cup crumbled goat cheese
- 1 tbsp apple cider vinegar
- 2 tbsp orange juice
- 1/2 tbsp honey
- 1 green onion finely chopped
- 1 blood orange
- 6 to 8 cups salad greens (i used spinach and arugula
- 1 tangerine
- 1/2 cup orange honey glazed pecans
- !vinaigrette
- Carbohydrate 8.78134875081358 g
- Cholesterol 0 mg
- Fat 18.8397916824532 g
- Fiber 1.24139845792459 g
- Protein 0.598897656274968 g
- Saturated Fat 1.39325250116299 g
- Serving Size 1 1 Serving (88g)
- Sodium 53.702218750056 mg
- Sugar 7.53995029288899 g
- Trans Fat 0.287973333528702 g
- Calories 201 calories
Wash and dry salad greens. Dark leafy greens are particularly good for this salad. Peel orange and tangerine with a knife to remove all the pith. To do so, cut a slice off the top and bottom of the whole orange. Place on cutting board and run a sharp knife between the peel and the flesh of the orange from the top to the bottom all around the orange. For more details watch this video on How to Peel and Segment Citrus Fruit. Make vinaigrette by pouring all ingredients in a screw top jar and shaking vigorously. Toss salad greens with vinaigrette (you may not need all the vinaigrette). Add orange pieces to salad. Top with pecans and goat cheese. Enjoy!
