Blood Orange Salad
By Brandi Milloy
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
- 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
- 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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