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+ servings
Beautiful and fresh simple salad of mixed greens and blood oranges drizzled with a lemon vinaigrette
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Mixed Greens Salad with Blood Oranges

This Blood Orange Salad is bright and fresh and simple to throw together! Just make a quick Lemon Vinaigrette to toss with mixed greens and add crisped parmesan cheese, fresh mint, crunchy breadcrumbs, sweet pistachios, and juicy blood oranges.
Prep Time10 minutes
Active Time10 minutes
Yield: 2
Author: Kate O'Brien

Materials

Lemon Vinaigrette

  • 1/4 cup Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1/2 large Lemon juiced (about 1/4 c)
  • 1 clove Garlic minced
  • 1 tablespoon Stone Ground Mustard
  • 1 teaspoon Honey

Parmesan Cheese Crisps

  • 8 - 10 tablespoons Parmesan Cheese finely grated

Blood Orange Salad

  • 3 cups loosely packed Mixed Greens
  • 1 medium Blood Orange sliced and rind removed
  • 1/4 cup Pistachios
  • 6 - 8 leaves Fresh Mint
  • 1/4 cup Croutons crushed into Breadcrumbs
  • Salt + Pepper for serving

Instructions

Lemon Vinaigrette

  • Whisk all ingredients in a small bowl until honey has dissolved. Set aside.

Parmesan Cheese Crisps

  • Preheat oven to 350 degrees. Place mounds of parmesan cheese (about 2 tablespoons each) on a baking sheet, leaving room between them for spreading. Bake for 7 – 10 minutes until bubbly and golden around the edges. Allow to cool and crumble.

Blood Orange Salad

  • Wash and dry 3 cups of loosely packed salad greens. Cut the blood orange into slices and remove the rind. Toss the mixed greens with the dressing and top with pistachios, cheese crisps, breadcrumbs, mint leaves and blood orange slices.

Notes

Substitutions:
If you cannot find Blood Oranges you can substitute Grapefruit
You can substitute any other nut for the pistachios like – almonds, walnuts, hazelnuts…