 Summary
During the Texas sizzling hot summers, heating up the kitchen with cooking just feels wrong sometimes, so making a nice large salad for dinner makes the cook happy...me. Dishes are at a minimum so going for a walk, working out, watching a local baseball game or just chill'n with the chilluns' is all possible with a light dinner.
Cookware used in Recipe
 10 inch Freedom Skillet with Cover View
 8.5 inch Saute Skillet View
Prep Time
20 Minutes
Servings
8 - 10
Orange Walnut Mixed Greens Salad with Fresh Citrus Vinaigrette
Ingredients: ¾ cup walnut pieces, black walnuts 1 package Mixed Salad Greens 2 large Navel oranges, peeled and sectioned ½ cup red onion, sliced ¼ cup olive oil ¼ cup vegetable oil ⅔ cup orange juice ¼ cup sugar 1 Tbl. balsamic vinegar 2 tsps. Dijon mustard ¼ tsp. dried oregano ¼ tsp black pepper, ground ¼ cup Gorgonzola cheese, crumbled
Directions: Place walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. In a large bowl, toss the toasted walnuts, salad greens, oranges and red onion. In a large jar with a lid, mix: olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano and pepper. Seal jar and shake to mix. To serve, sprinkle with cheese and drizzle with the dressing mixture. |
