Blood Orange Salad

By Brandi Milloy

Number of servings

Salad ingredients

  • 1 5 oz bag of arugula
  • .5 bunch asparagus, tender parts chopped into 3” pieces
  • .5 cup fresh spring peas
  • 2 watermelon radishes, thinly sliced
  • 2 Persian cucumbers, cubed
  • .5 cup micro greens or sprouts
  • 2 Sunkist® Blood oranges, segmented
  • .5 avocado, pitted and cubed
  • 8 oz. block feta, cubed
  • Fresh herbs, for garnish (basil & mint)
  • Edible flowers, for garnish

Dressing ingredients

  • 3 tbsp. apple cider vinegar
  • 1 Sunkist® Blood orange, juiced
  • 1 tbsp. honey
  • Large handful or fresh basil & dill, chopped
  • .25 cup olive oil
  • .5 tsp. Salt
  • .25 tsp. Pepper

Salad

Directions

  1. To make the citrus vinaigrette: Into a mason jar add all of the ingredients and shake. Taste dressing and add more salt or olive oil as needed. Pour dressing all over salad right before serving.

Dressing

Directions

  1. To make the citrus vinaigrette: Into a mason jar add all of the ingredients and shake. Taste dressing and add more salt or olive oil as needed. Pour dressing all over salad right before serving.

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