Orange Parsley Salad with White Balsamic Vinaigrette
Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create a refreshing salad.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: American
Servings: 4
Calories: 272kcal
Ingredients
1head of green or red leaf lettuceor ½ head of each, roughly chopped bite-size
½bunch of Italian parsleyleaves only, about ⅔ cup, chopped small (about ⅓ cup chopped)
6clementine or mandarin orangespeeled, sectioned and then chopped in half
⅓cupsliced almondscaramelized or not*
¼cuplight flavored olive oil
2tablespoonwhite balsamic vinegar or champagne vinegar
2tablespoonswhite sugar
½teaspoonkosher salt
¼teaspoonblack pepper
Instructions
Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine.
In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.)
Toss with tongs or large spoons and then top with almonds. Serve immediately. Store any remaining dressing in the refrigerator. Enjoy!
Notes
* I've made this both with and without caramelizing the almonds. The salad is awesome both ways. If you have an extra minute, the effort is worth it. For an everyday salad though, I just toss in the sliced almonds.