The Pioneer Woman Tasty Kitchen
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Mixed Baby Greens with Onions and Oranges

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Level: Intermediate

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Description

The juices from the supremed oranges basically create the dressing for this salad that will complement almost any meal! I prepare the dressing (oranges and onions) in the early afternoon and then by dinner time, it’s perfect!

Ingredients

  • 1 Medium Red Onion
  • 3 Medium Juice Oranges
  • 3 Small Blood Oranges
  • 3 Tablespoons Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • 1 Splash Red Wine Vinegar (about 1 Tsp), Or More To Taste
  • 1 Bag Mixed Baby Greens

Preparation

1. Thinly slice onion. Place in the bottom of a large salad bowl.

2. With a paring knife, cut off peel and white pith of oranges. Over the salad bowl, section the oranges by cutting the segments in between the membranes (this is called supreming). Squeeze the remains over the bowl.

3. Give two generous turns of olive oil over the bowl, about 3 tablespoons. Add a pinch of salt and several cranks of ground black pepper to taste. Add one splash of red wine vinegar to taste.

4. Toss everything together, taste dressing, and adjust salt, pepper, and vinegar to your preference. Let this onion and orange mixture sit until ready to serve. The longer the onions sit in the orange juice, the more mellow they become.

5. Place the mixed baby greens on top of the onions and oranges, and toss to evenly coat with the dressing.

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