Green Salad With Citrus
Green salad with citrus is refreshing and tasty. Made with leafy greens, cherry tomatoes, orange, pomegranate, and candied pecans it is colorful and so good. A delicious accompaniment to any holiday dinner or as a side salad to any meal. Just toss with Italian dressing and you have a beautiful and delicious salad for any occasion. My inspiration for this salad came from a holiday dinner party we recently attended. It is now one of my favorites and you will love it too!
What do I need to make Green Salad With Citrus:
- 4 cups green kale, chopped and deveined
- 4 cups green leaf lettuce, frisee and radicchio mix (you could use any green leaf lettuce mix)
- 1/4 cup red onion, sliced very thin
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup orange, peeled and chopped small
- 1/4 cup pomegranate aprils
- 1/4 cup candied pecans, coarsely chopped
Italian Dressing Ingredients:
- 2 tbsp white or red wine vinegar (I used white wine vinegar)
- 2 tsp Dijon mustard
- 1 tsp sugar or honey
- 1 small garlic clove, grated (if dressing will be used within 3 days) or 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 6 tbsp good quality olive oil
How to make Green Salad With Citrus:
- Toss the kale and green leaf lettuce mix together in a large salad bowl.
- Place the red onion slices, cherry tomato halves, chopped orange, pomegranate arils and chopped pecans on top of the salad greens.
- Toss the salad gently so mix-ins are incorporated throughout the salad.
- Make the Italian dressing (see instructions below).
How to make Italian dressing:
- Whisk the wine vinegar, Dijon mustard, sugar or honey, garlic, spices and salt together in a medium bowl.
- Drizzle the olive oil into the mixture gradually, whisking until dressing is incorporated or you can place everything in a Mason jar and shake the jar until contents are incorporated.
- Serve immediately over the salad.
Notes:
- You can substitute candied walnuts for the pecans if desired.
- Blood oranges or grapefruit could be used in place of the oranges or you could use more than one type of citrus in the salad.
- If you are planning to have salad leftovers pour the dressing over individual servings and store salad separately. If you are planning to serve entire salad pour desired amount of dressing over the top and toss dressing into the salad. Serve immediately.
- For leftover salad dressing, store in the refrigerator for 3 days if using fresh garlic or for two weeks if using garlic powder. Bring dressing to room temperature before serving.
- This salad is great served with my Bruschetta With Mozzarella.
More yummy salad recipes to try:
Green Salad With Citrus
Green salad with citrus is so refreshing. This tasty salad is made with greens, cherry tomatoes, orange, pomegranate, and candied pecans.
Ingredients
- 4 cups green kale, chopped and deveined
- 4 cups green leaf lettuce, frisee and radicchio mix (you could use any green leaf lettuce mix)
- 1/4 cup red onion, sliced very thin
- 1/2 cup cherry tomatoes, cut in half
- 1/2 cup orange, peeled and chopped small
- 1/4 cup pomegranate aprils
- 1/4 cup candied pecans, coarsely chopped
Italian Dressing Ingredients:
- 2 tbsp white or red wine vinegar (I used white wine vinegar)
- 2 tsp Dijon mustard
- 1 tsp sugar or honey
- 1 small garlic clove, grated (if dressing will be used within 3 days) or 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 6 tbsp good quality olive oil
Instructions
- Toss the kale and green leaf lettuce mix together in a large salad bowl.
- Place the red onion slices, cherry tomato halves, chopped orange, pomegranate arils and chopped pecans on top of the salad greens.
- Toss the salad gently so mix-ins are incorporated throughout the salad.
- Make the Italian dressing (see instructions below).
Italian Dressing:
- Whisk the white wine vinegar, Dijon mustard, sugar or honey, garlic, spices and salt together in a medium bowl.
- Drizzle the olive oil into the mixture gradually, whisking until dressing is incorporated or you can place everything in a Mason jar and shake the jar until contents are incorporated. Serve immediately over the salad.
- NOTES: *You can substitute candied walnuts for the pecans if desired. *Blood oranges or grapefruit could be used in place of the oranges or you could use more than one type of citrus in the salad. *If you are planning to have salad leftovers pour the dressing over individual servings and store salad separately. If you are planning to serve entire salad pour desired amount of dressing over the top and toss dressing into the salad. Serve immediately. *For leftover salad dressing, store in the refrigerator for 3 days if using fresh garlic or for two weeks if using garlic powder. Bring dressing to room temperature before serving.