Date: Wed, 16 Aug 1995 08:08:54 -0700
From: Ann Miner (annminer@nauticom.net)
* Exported from MasterCook II *
MIXED GREENS & ORANGES WITH BALSAMIC VINEGAR
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Low-Fat
Amount Measure Ingredient -- Preparation Method
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1/4 cup Fresh orange juice
2 tablespoons Balsamic vinegar
1 tablespoon Shallots; peeled -- ends
removed -- minced
2 teaspoons Grated orange zest
1 teaspoon Dijon-style mustard
1/2 teaspoon Salt
1/2 teaspoon Black pepper
2 Bunches arugula or -- watercress; stemmed,
washed -- dried (4 cups)
1 small Head romaine lettuce -- washed, dried and to
into bite-sized pieces -- (about 4 cups)
1 small Red onion; peeled -- ends
removed, thinly sliced -- separated into rings
3 small Navel oranges; rind, pith -- and membrane removed
sliced into sections
In a small bowl, whisk orange juice, balsamic vinegar, shallots, orange zest
, dijon-style mustard, salt and pepper. Whisk in oil until well-blended. In
a shallow salad bowl, toss arugula or watercress and romaine. Scatter red
onion rings and orange sections over the greens. Drizzle vinaigrette over
salad and toss.
Cook's note: The vinaigrette can be prepared ahead and stored, covered and
refrigerated, up to two days.
From Eating Well magazine, November/December 1993.
Ann's Notes: 1-1/2 T. olive oil were omitted from original recipe.
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kwvegan vegan