Orange Parsley Salad with White Balsamic Vinaigrette
Recipe adapted from and with thanks to my sister Jenny, and her friend, Letta
Servings: 3-4 servings
1head of green or red leaf lettuceor 1/2 head of each, roughly chopped bite-size
1/2bunch of Italian parsleyleaves only, about 2/3 cup, chopped small (about 1/3 cup chopped)
6clementine or mandarin orangespeeled, sectioned and then chopped in half
1/3cupsliced almondscaramelized or not*
1/4cuplight flavored olive oil
2tablespoonwhite balsamic vinegar or champagne vinegar
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!
* 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 every day salad though, I just toss in the sliced almonds.
Orange Parsley Salad with White Balsamic Vinaigrette https://barefeetinthekitchen.com/orange-parsley-salad-with-white-balsamic-vinaigrette-recipe/