Spring Mix Greens and Sliced Oranges with Citrus Vinaigrette
Baby greens, orange slices, dried cherries, shallots, feta cheese and sunflower seeds are tossed in a citrus vinaigrette. Bright and bursting with flavor – the perfect cure for those mid-winter blues.
Today’s salad, featuring in season sweet and juicy oranges, uses spring mix for the lettuce. Also called mesclun, mixed baby greens or gourmet salad mix, spring mix is an assortment of small, young lettuces (such as romaine, leaf, and butter) and greens (like spinach, kale, and chard). These miniature greens are harvested when they’re just a few weeks old, making them more tender and mild tasting than their full-grown counterparts.
The combination varies by season and availability, but spring mix typically contains a balance of colors, textures, and flavors ranging from sweet to slightly bitter to peppery. The beauty of this baby lettuce blend is there’s no chopping or stemming; just wash, dry and it’s ready to go.
If you’re curious about what types of baby greens and lettuces you’re munching on in a spring mix blend, here’s a guide to some of the more popular ones you’ll find.
Arugula: Also known as rocket, rucola and Italian cress, arugula is a cruciferous vegetable like broccoli, cauliflower, and cabbage. It’s often described as having a peppery or mustardy flavor which pairs really well with the orange slices and citrus vinaigrette in this recipe.
Frisée: Pronounced “free-zay,” this member of the chicory family has curly yellow- white to yellow-green leaves and a crunchy stem. Also called curly endive, it has a mildly bitter flavor.
Green oak leaf: Resembling the shape of oak leaves, this leaf lettuce can be green or red in color. The red variety is slightly bitter, and the green leaves are mild and somewhat sweet in flavor.
Kale: The cute, tiny kale leaves found in spring mix are mild tasting and slightly peppery. Just like arugula, this green is also part of the cruciferous family of vegetables.
Red butter: Also called butterhead lettuce, the cupped leaves of this lettuce are so soft and tender, it almost melts in your mouth. The mild, somewhat sweet flavor compliments the slight bitterness from some stronger tasting greens found in spring mix.
Red chard: Baby red chard has an earthy, almost beetlike flavor and tastes similar to spinach. The striking red veins running through the leaves add vibrant color to this lettuce blend.
Red leaf: Baby red leaf lettuce has ruffled tips, tender leaves, and slightly crunchy stems. The flavor is mild, and the rippled surface of the leaves adds a wonderful texture to salads.
Red romaine: Of all the baby lettuces found in a spring mix blend, romaine is one that provides superior crunch. Red romaine has wine-colored leaves and a slender, ruffled shape. The taste is earthy and mild.
Red tango: This very mild, looseleaf lettuce adds gorgeous color to any salad. The frilly curled ends are great at trapping salad dressing.
Spinach: The delicate, tender leaves and milder, less bitter flavor of baby spinach makes it a perfect addition to a spring mix blend. Because the leaves are so small and tender, the stalks are edible.
Spring mix is sold in bags, plastic clamshell containers, or in bulk. When purchasing this lettuce blend, look for small, crisp leaves with no signs of wilting. The greens should have a fresh, clean smell. For the best texture, wash the greens just before using.
To your health,
Darlene
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SPRING MIX GREENS and SLICED ORANGES with CITRUS VINAIGRETTE
Yield: 6 servings
Serving Size: about 1 cup
Prep: 15 minutes
Ready: 20 minutes
INGREDIENTS
2 tablespoons extra virgin olive oil
2 tablespoons orange juice (freshly squeezed preferred)
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 container (5 ounces) spring mix lettuce blend
1 medium naval orange, peeled and sliced
1 medium blood orange, peeled and sliced
1/3 cup dried cherries or dried cranberries
1/4 cup julienned shallots or red onion
1/4 cup crumbled feta cheese
1/4 cup sunflower seeds
DIRECTIONS
To prepare vinaigrette, add oil, orange juice, vinegar, honey, mustard, salt, and pepper to a jar with a tight-fitting lid. Seal jar and shake until well combined. Refrigerate until ready to use.
Place cleaned spring mix lettuce blend in a large bowl. Add a 1/4 cup of prepared citrus vinaigrette to lettuce and toss to combine. Place lettuce greens on a serving platter or in a bowl and add naval and blood orange slices, dried cherries, shallots, feta cheese, and sunflower seeds. Drizzle top of salad with remaining vinaigrette and serve.
Nutrition Information per Serving
157 Calories, 7.5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 3 mg Cholesterol, 176 mg Sodium, 21 g Total carbohydrate, 2 g Dietary fiber, 16 g Total sugars, 6 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 77 mg (6%) Calcium, 1 mg (6%) Iron, 274 mg (6%) Potassium
© 2024 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
