Sunkist Cara Cara oranges make this salad anything but average. Drizzled with a vinaigrette that looks like sunshine; beautiful, slightly tangy, and slightly sweet with a spicy shallot crunch, this hearty and healthy salad is meant to be shared, and believe me when I tell you that it’s going to be a hit on the dinner table!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Number of servings

Spice Rub ingredients

  • 1 Sunkist® Cara Cara orange; for Dried zest (about 2 teaspoons)
  • 4 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1.5 teaspoons kosher salt
  • .5 teaspoon black pepper

Tri-Tip Salad ingredients

  • 3 pounds tri tip roast
  • 2 tablespoons extra virgin olive oil
  • 6 ounces spinach, 10-12 cups
  • .5 red onion, thinly sliced
  • 2 ripe avocados, pitted and thinly sliced
  • 1.5 cups baby heirloom tomato, sliced in half lengthwise
  • .5 cup crumbled feta cheese
  • 4 hard boiled eggs, sliced in half vertically

Cara Cara Orange Honey Vinaigrette ingredients

  • 1 clove garlic, smashed
  • 1 Sunkist® Cara Cara orange; juiced
  • .5 tablespoon honey
  • 4 tablespoons apple cider vinegar
  • .5 tablespoon Dijon mustard
  • .5 teaspoon kosher salt
  • .25 teaspoon freshly ground black pepper
  • .75 cup extra virgin olive oil
  • 1 shallot, finely chopped

Spice Rub

Directions

  1. Dry the Sunkist® Cara Cara orange zest 24-48 hours ahead of use. Thoroughly wash and dry citrus. Use a microplane or zester to remove top layer of skin. Avoid any white, bitter pith.
  2. Spread zest in a single layer on a wax paper or parchment paper lined plate or sheet pan. Leave exposed in a clean, dry, room temperature area 24-48 hours. Zest should become brittle. Store in an airtight jar in a cool, dry place until ready to use.
  3. In a bowl, combine citrus zest, garlic powder, paprika, chili powder, black pepper, and kosher salt. Rub spices into meat just prior to cooking (see below).

Tri-Tip Salad

Directions

  1. Preheat oven to 350 F degrees. Bring meat to room temperature. Pat and dry with paper towels.
  2. Heat olive oil in a large skillet over medium heat. Rub entire portion of meat with spice rub. Cook meat 4 minutes on each side.
  3. Remove pan from stove. Place in oven on middle rack until internal temperature at thickest portion of meat measures 135 F degrees, about 15 minutes, for medium rare. Remove steak from pan. Tent with aluminum foil. Rest 5 minutes before slicing.

Cara Cara Orange Honey Vinaigrette

Directions

  1. Add garlic, Sunkist® Cara Cara orange juice, honey, apple cider vinegar, Dijon mustard, salt, and pepper to a food processor or blender. Mix on medium-high speed, slowly incorporating olive oil until emulsified. Transfer to a bowl and whisk in shallot to combine. Place aside until ready to use. Store leftover dressing in an airtight jar in the refrigerate.