Orange and Purple Tossed Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

A free recipe from a local company that home delivers fresh organic seasonal produce to us every two weeks. Purple carrots can be found at farmers' markets, gourmet/natural food stores or by raiding your neighbor's cherished heirloom vegetable garden without their knowledge.

Ingredients Nutrition

  • Vinaigrette

  • 14 cup red wine vinegar
  • 1 tablespoon honey, softened (I used a lavender infused honey)
  • 12 teaspoon salt
  • 14 teaspoon cracked black pepper, to taste
  • 34 cup vegetable oil
  • Salad

  • 1 head loose leaf lettuce, rinsed, spun dry, chopped into bite size pieces
  • 3 oranges, peeled and thinly sliced
  • 3 purple carrots, rinsed but UNPEELED, shaved (or cut into matchsticks)
  • 14 cup green onion, chopped

Directions

  1. In a non-reactive bowl combine all the vinaigrette ingredients except for the oil. Whisk.
  2. Slowly whisk in the oil and incorporate. Vinaigrette is best prepared at least 1 hour in advance.
  3. Place the chopped lettuce in a salad bowl.
  4. Add the orange slices, carrots and green onions. Toss gently.
  5. Serve vinaigrette on side. (Whisk dressing again just before serving.).
  6. Serving is estimated.

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