Greens and Herbs Salad With Orange Ginger Vinaigrette

Tia Mouse's Note:

This is a versatile salad, so mix it up (no pun intended) however YOU like it! You can easily add sliced protein (steak or fish, etc.) and some fresh bread to make a meal out of this one. The vinaigrette was born out of a desire to use up some orange marmalade and to dress a lunch salad. (Read: light, fresh, bright) The photo has a jalepeno because I was so close to chopping some up. I think it will be great... next time! NOTE: We like our vinaigrette's more acid than oil, so if you prefer oily you'll need to probably DOUBLE the oil, and if you like sweet, add 1/4-1/2 teaspoon of sugar, too! THE SYSTEM WON'T LET ME ADD THE 1 CUP OF RADDICHIO, but you'll want to add it!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Salad

• 1 cup red leaf lettuce
• 1 cup green lettuce
• 1 cup iceberg lettuce
• 1 cup frisee
• 1 cup chard leaves
• 1 cup arugula
• 1 orange bell pepper, diced (large)
• 4 -8 ounces grape tomatoes, halved
• 1/2 English cucumber, sliced thin
• 1 red onion, sliced thin (small to medium)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 -6 ounces feta cheese, crumbled (we use reduced fat)
• 1/2-1 cup nuts, toasted in a dry, hot pan (walnuts, cashews, etc.)
• 1 orange, seeded, segmented and chopped (optional)

Vinaigrette (mkes about 1/2 cup)

• 3 tablespoons orange marmalade (chunkier is better!)
• 2 tablespoons white vinegar
• 1/8 teaspoon ground ginger (I eyeball or taste this, so I'm guessing)
• 1/8 teaspoon pepper, freshly ground, if available
• 1/4 teaspoon salt
• 2 tablespoons canola oil

Directions:

1. Mix greens and herbs together.
2. Add celery, onion, bell pepper, tomatoes and cucumber (and anything else you decided to add!).
3. Prepare vinaigrette by mixing all ingredients except oil. Add oil gradually, whisking continuously until fully emulsified. (Or, if you prefer, add all ingredients to a sealed container and shake thoroughly.).
4. If you like your lettuce "marinated", toss the vinaigrette into the salad and refrigerate until ready to serve.
5. BEFORE SERVING: Add feta, walnuts (and oranges, if you're using them) and protein, if any, just before serving (don't toss).
6. I hope you enjoy the salad as much as we do. It's a fresh alternative to the everyday!

Reviews

[Cooputo]

We made this Thanksgiving and for many dinners since. It is a huge hit. My aunt liked it so much at Thanksgiving that she asked me to make it for Christmas dinner as well.