Orange & Onion Salad on Greens

"In this New Year when things seem to be fresh, and at the time that is often referred to as citrus season, this salad perks up your palate and your plate. May the brightness of this dish bring all good things to you in the same way."

-- Jill Nussinow, "The Veggie Queen"
Serves 4-6

  • 3 cups spinach or mixed baby greens, such as mustard, arugula, dandelion
  • 2 medium to large navel or blood oranges
  • 1/2 medium red onion, thinly sliced into rings
  • 1 teaspoon orange zest
  • 2 tablespoons rice wine vinegar
  • Pinch of guar or xanthan gum, if available or 1 teaspoon Dijon mustard
  • 2 tablespoons garlic or regular chives, minced or green onions
  • 1/2 teaspoon salt (optional)
  • Pinch of cayenne (optional)
  • Black pepper to taste
Wash greens and dry them in a spinner. Wrap loosely in a damp towel and refrigerate.

Zest oranges, then remove sections from oranges by cutting off the ends. Slice down the sides of the oranges, removing the peel and underlying white pith. With the orange flesh exposed, run the knife inside the membrane on each side of the section. Remove section and put in a non-reactive bowl like glass or stainless steel. Alternatively, you may remove the ends of the oranges and cut the orange crosswise into whole sections. Toss the onion with the rice vinegar to draw out its pink color. Set aside.

Combine ingredients orange zest through black pepper to make the dressing. Put greens in the bottom of a large bowl. Remove onions from vinegar. Toss the oranges with the dressing. Arrange the oranges and onions on top of greens.
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© 2021 by Jill Nussinow.
Taken from Vegetables Get The Royal Treatment" by Jill Nussinow. Photo by Jill Nussinow.
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