Fresh citrus makes this easy salad bright and flavorful -- especially during those drab winter months. Make it a meal by adding grilled chicken or shrimp -- even tofu!
Course Main Course, Salad, Side Dish
Keyword almonds, lettuce, orange
Prep Time 15minutes
Total Time 15minutes
for the dressing
1/2cupextra virgin olive oil
1tablespoonwhite wine or red wine vinegar
1tablespoon + 1 teaspoonhoney
for the salad
2orangesuse the one you zested for the dressing
1/3cupred onionthinly sliced
1headBoston bibb lettuceleaves roughly torn
3-4basil leavesvery thin strips, cut in chiffonade
In a small bowl combine the orange zest, garlic, dijon, olive oil, orange juice, vinegar, honey, salt and pepper. Whisk until emulsified and set aside. (This makes more dressing than you'll need for this salad. Save any extra for other salads.)
Segment the orange. Using a sharp knife cut away the peel and pith of the orange exposing the juicy segments. Cut in between the membrane of each of the orange segments and transfer the segments to a small bowl. Set aside.
Add the lettuce to a large salad bowl. Top with onion, queso fresco, cucumber and orange segments. Add 4-5 tablespoons of dressing and toss the salad. If it needs more dressing, add more a little at a time. Sprinkle the salad with the toasted almonds and fresh basil. Serve.