Salad of Bitter Greens and Oranges

[Guest guest]

A nice change for passover or any time. From Aish.com. Dressing can be made one

day ahead and brought to room temperature before serving.

SERVES 8 -12

 

 

Ingredients

 

3 tablespoons fresh lemon juice

2 tablespoons minced shallots

2 1/4 teaspoons chopped fresh thyme

1 1/2 teaspoons orange zest

1/2 cup extra-virgin olive oil

1 1/2 (5 ounce) bags baby greens (such as arugula, sorrel, watercress, radicchio

and endive) or 12 cups torn mixed greens (such as arugula, sorrel, watercress,

radicchio and endive)

4 green onions, thinly sliced

1/2 cup thinly sliced radish

1/2 cup chopped fresh dill

3 oranges, peeled, halved, cut crosswise into half-circles

 

 

Directions

 

1 Combine lemon juice, shallot, thyme and orange peel in small bowl.

2 Gradually whisk in oil.

3 Season dressing to taste with salt and pepper. (Can be made 1 day ahead.

Cover, chill. Bring to room temperature and whisk to combine before using.).

4 Combine greens, green onions, radishes and dill in large bowl.

5 Toss with enough dressing to coat.

6 Add oranges; toss again and serve.

 

 

By Sarah Chana at http://www.recipezaar.com