10/8/2010 update: This salad has made it into the top 20 recipes selected by NY Times editors for the potluck recipe collection! Yay!
The vinaigrette for this salad was my best kept secret. Until now.
It is ridiculously good and quick to make, yet sophisticated. You won’t believe it until you try it.
Orange marmalade is a food item I always keep in the pantry (or in the fridge after opening) since we love this vinaigrette. I also use it in marinades, not to mention on a crispy toast of bread. Try it with this salad.
Green salad with fruit and goodies
This is more a list of ingredients than a recipe. Play with it, mix and match, and use quantities according to your liking.
Ingredients for salad:
Any combination and type of lettuce, arugula, mixed greens
Grapefruit and/or orange, peeled and cut to segments. Squeeze the middle core of the fruit (what is left after you cut out the segments) and add the juice to the vinaigrette.
A handful of walnuts and/or pecans, toasted and chopped
Dried cranberries, or other type of berry
Goat/Blue cheese, crumbled
For the Orange vinaigrette:
In general, I do it this way – 1 part orange marmalade: 1 part apple cider vinegar: 2 parts evoo (extra virgin olive oil)
1 tablespoon orange marmalade
1 tablespoon apple cider vinegar (or other fruity and mild vinegar)
2 tablespoon fruity evoo
Black pepper, ground
Whisk all the ingredients, with juiced center of fruit, in a bowl, or shake in a jar.
Place all salad ingredients in a bowl. Add vinaigrette. Toss gently and serve.