Sunburst Oranges Presents: Winter Green Salad with Orange Honey Mustard Vinaigrette

It bears saying that salads should never be served only in spring and summer.  Let the cucumbers and tomatoes wait for their day in the sun because winter is the time to really play with our produce.

Ingredients

For the dressing
4 tablespoons extra virgin olive oil
1 medium orange, juiced (about 2 tablespoons)
1 tablespoon stone ground mustard
1 tablespoon champagne vinegar
1 teaspoon orange zest
1 teaspoon minced shallot
1 teaspoon honey
Kosher salt and freshly ground black pepper

For the Salad
2 cups fresh spinach leaves
2 cups chopped romaine lettuce
4 white button mushrooms, sliced
1 medium Fuji apple, sliced
Very thinly sliced red onion, to taste
1 package your favorite Salad Toppings
Kosher salt and freshly ground black pepper to taste

Directions
Add the salad dressing ingredients to a glass jar with a fitted lid. Shake well to mix and season with more salt or pepper to taste.

Add the spinach leaves, romaine, mushrooms, apple and red onion to a large serving bowl or divide into 2 shallow dinner bowls if serving as a main meal. Top favorite salad toppings and Orange Honey Mustard Vinaigrette. Season with kosher salt and freshly ground black pepper, toss together and serve.

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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257
559-561-3391