Blood Orange Salad
By Brandi Milloy
Ingredients
Salad
-
1
5 oz bag of arugula
-
1/2
bunch asparagus, tender parts chopped into 3” pieces
-
1/2
cup fresh spring peas
-
2
watermelon radishes, thinly sliced
-
2
Persian cucumbers, cubed
-
1/2
cup micro greens or sprouts
-
2
Sunkist® Blood oranges, segmented
-
1/2
avocado, pitted and cubed
-
8
oz. block feta, cubed
-
Fresh herbs, for garnish (basil & mint)
-
Edible flowers, for garnish
Dressing
-
3
tbsp. apple cider vinegar
-
1
Sunkist® Blood orange, juiced
-
1
tbsp. honey
-
Large handful or fresh basil & dill, chopped
-
1/4
cup olive oil
-
1/2
tsp. Salt
-
1/4
tsp. Pepper
Directions
Salad
- To make the citrus vinaigrette: Into a mason jar add all of the ingredients and shake. Taste dressing and add more salt or olive oil as needed. Pour dressing all over salad right before serving.
Dressing
- To make the citrus vinaigrette: Into a mason jar add all of the ingredients and shake. Taste dressing and add more salt or olive oil as needed. Pour dressing all over salad right before serving.
