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.
Servings: 4
Ingredients
- 1 head of green or red leaf lettuce or ½ head of each, roughly chopped bite-size
- ½ bunch of Italian parsley leaves only, about ⅔ cup, chopped small (about ⅓ cup chopped)
- 6 clementine or mandarin oranges peeled, sectioned and then chopped in half
- ⅓ cup sliced almonds caramelized or not*
- ¼ cup light flavored olive oil
- 2 tablespoon white balsamic vinegar or champagne vinegar
- 2 tablespoons white sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black 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!
Video
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.