Orange Almond Salad

This is one of my favorite winter salads and we probably have it a couple times each month. This salad and my other favorite, dried cranberry and feta, are staples during the winter months.

During the summer, there are so many good, seasonal vegetables coming from the garden that I don't make these salads as much.

It's also the only time I use *gasp* canned fruit for anything. In fact, until a friend brought this salad to our house one time years ago, I'd never bought a can of mandarin oranges before. But since it's just a topping for fresh vegetables and adds such a nice contrast, it's OK in this case.

Plus, it's really good.

Now, when I've got fresh oranges I will occasionally use them for this salad, but it takes more preparation and I like to save the oranges for lunches, so I only use fresh occasionally.

Start with a base of greens like the spinach and romaine I used here. Sometimes I add some shredded cabbage. Then top the greens with a sweet onion sliced and then cut in half to make julienne-like pieces.

If using the mandarin oranges, pour about 1/4 cup of the juice into a bottle for the dressing before draining the rest. If using a fresh orange, cut the segments out leaving the membranes, and squeeze the membranes into the bottle.

Arrange the orange segments on top of the salad base.

And sprinkle some coarsely chopped almonds over the salad.

To finish the super easy dressing, add about a tablespoon of Dijon mustard to the juice in the bottle.

Of course you can make your dressing in a bowl or glass measure, or whatever else strikes your fancy.

Add a splash (about 1 to 2 tablespoons) of balsamic vinegar. I've also used red wine vinegar, rice wine vinegar, and cider vinegar.

Again, use what makes you happy. It's the little things, folks...

Now add enough extra virgin olive oil to double the amount of dressing. So the dressing should consist of half juice/vinegar mixture and half oil.

Don't you just love these exact measurements?

I've found this to be the best balance for all the vinaigrette-type dressings I make in order for them to not be too oily or too vinegary. In other words, "just right."

Shake well and pour over the top of the salad. I usually make these on individual plates, mainly because my kids don't want all the ingredients, but also because I can dress the salad without having any leftovers to go wilty with the dressing.

There's just no way to make leftover, dressed salad taste good the next day. Luckily the wonderful man I married will eat anything, so very little goes to waste around here.

Except zucchini, but that's another story.

Orange Almond Salad

• 4 to 5 c. of greens like lettuce, spinach, and cabbage
• 1 can of mandarin oranges OR 1-2 fresh oranges, cut into segments
• a few slices of sweet onion, cut in half
• about 1/3 c. of chopped almonds
• about 1/4 c. juice from can or orange membranes
• 1 Tb. Dijon mustard
• 1-2 Tb. balsamic vinegar
• about 1/3 c. extra virgin olive oil

1. Make salad by layering greens, onions, orange segments and chopped almonds.
2. Make dressing by combining juice, mustard, vinegar, and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
3. Pour dressing over salad and serve.

Makes 4-6 servings

-Jami

This is linked to Tasty Tuesday and Tempt My Tummy Tuesday.