Spring is here, and the Slow Travel cooks have finished with soup and are moving onto salad! And thanks to Eden of Eden's Wonderings and Wanderings, we've gotten off to a great start.
Back in March, Eden blogged about The Search for Blood Oranges and the beautiful salad she created once she found them. I was lucky because I found them at the first place I looked (Whole Foods). Then I went to the Farmer's Market and bought strawberries, asparagus, and a baby letttuce mix with violets in it. I also added some avocado, gorgonzola, and toasted pine nuts, and made a Strawberry Vinaigrette that was wonderful. Recipes are below.
Thanks Eden! And thanks to Maria I of My Place in the Sun for making the nice salad logo for us.
Some greens - use your favorite or a combination of favorite greens
Blood Oranges - at least two or three if they are small
Berries - I used yellow and red raspberries
Dried Cranberries - because I had some and love them
Crumbled cheese - like Feta
Roasted candied pecans
Croutons, if you wish
Eden's really simple put-together method:
(I found out that slicing the blood oranges and then peeling them with a knife going around the circumference of the slice was much easier than peeling and segmenting them. This will take the most time, so start with preparing the blood oranges.)
On your salad plate or your serving bowl, start with a bed of greens and continue by assembling the ingredients on top.
Just before serving, you can add the cheese and your favorite salad dressing. I had croutons on the side but no one used them.
Blood oranges remind me of Italy because that's the first place where I had them. This salad would be fine with regular oranges if you can't find blood oranges, but the red against the green is so nice. This salad tastes just as good as it looks. Delicious!
I get a weekly e-newsletter from my Farmer's Market and last week, this recipe was in it. It was perfect for Eden's salad.
Strawberry Mustard Salad Dressing
3 Parts Olive Oil
1 Parts Balsamic vinegar
1 Part Mustard
1.5 Parts Strawberry Jam
a pinch of salt & pepper
Mix well and add to your salad.