Serves 4
25 min
Simple Spring Salad
Recipe GLPRdb4e135037747b
A fresh and vibrant spring salad featuring tender salad greens dressed with a bright citrus vinaigrette, topped with toasted walnuts and briny black olives. The combination of orange and lemon juice creates a zesty, light dressing that comes together in minutes. Perfect for a quick lunch or light dinner side.
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Ingredients
1 1/2 oranges, juice only
1/2 lemon, juice only
1/2 small red onion, finely diced
1/4 cup extra virgin olive oil
1/8 teaspoon fine sea salt
4 large handfuls fresh salad greens, washed and dried
1/2 cup walnut halves, toasted
1/3 cup pitted black olives
Directions
Toast the walnut halves in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate to cool.
Juice the oranges and lemon into a small bowl, straining out any seeds or large pulp.
In a small bowl, whisk together the orange juice, lemon juice, diced red onion, and fine sea salt. Let sit for 1-2 minutes to allow the onion to soften slightly.
Slowly whisk in the extra virgin olive oil until the dressing is emulsified and well combined.
Place the washed and dried salad greens in a large bowl.
Pour the citrus dressing over the greens and toss gently until all leaves are lightly coated.
Divide the dressed greens among four serving plates or bowls.
Top each serving with the toasted walnuts and black olives. Serve immediately.
