Salad of Bitter Greens and Oranges

Sarah Chana's Note:

A nice change for passover or any time. From Aish.com. Dressing can be made one day ahead and brought to room temperature before serving.

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

Ingredients:

Servings: 8

• 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 2 ¼ teaspoons chopped fresh thyme
• 1 ½ teaspoons orange zest
• ½ cup extra virgin olive oil
• 1.5 (5 ounce) bagsbaby greens (such as arugula, sorrel, watercress, radicchio and endive) or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio and endive)
• 4 green onions , thinly sliced
• ½ cup thinly sliced radish
• ½ cup chopped fresh dill
• 3 oranges , peeled, halved, cut crosswise into half-circles

Directions:

1. Combine lemon juice, shallot, thyme and orange peel in small bowl.
2. Gradually whisk in oil.
3. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature and whisk to combine before using.).
4. Combine greens, green onions, radishes and dill in large bowl.
5. Toss with enough dressing to coat.
6. Add oranges; toss again and serve.