October 16, 2016
Lunch, Salads, Fruit Salad,
Vegetable Salad, Side Dishes, Fruit, Orange, Vegetables, Lettuce , Spinach, Southern, 5-Minute Prep, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
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"Nice fresh, bright salad from Cooking Light."
Combine olive oil, red wine vinegar, mustard, salt and sugar in a large bowl. Whisk until the sugar dissolves.
Add the baby lettuce and spinach mix and toss.
Arrange 1 1/4 cups salad on each of 4 salad plates; divide orange sections and onions onto each serving. Enjoy!
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This salad has such pretty contrasting colors and looks lovely on the plate. The dressing is very good. The recipe makes enough to toss the greens, but it's not dripping off or flooding the plates. It seems very scant, but after tossing is more than enough. I sprinkled the servings with a few toasted sesame seeds.
Loved this salad! My FIL grew up in Texas and his mother often made a similar salad which they called "Mexican Christmas Salad". I believe they served it in December because of the abundance of citrus during the winter months - as well as the colorful contrast of green, red and orange. The addition of the Dijon mustard in this version really enhances the vinaigrette. So simple and delicious - and as you described, "bright" - both in color and flavor. We'll make this again. Thanks Breezemom!