This salad happened on accident. I had told my in-laws that Patrick and I would bring a side dish to dinner at their house. My usually type A, over-planning brain had a lapse in attention to detail and it was time to go and I had no side dish. I could have left it at that and my easy going mother-in-law would have said no problem. In desperation I yanked open the refrigerator door and grabbed what looked like haphazard salad ingredients.
Later, at dinner, I realized this is actually sorta good…maybe no one will notice. Then I ate seconds and possibly even thirds. Now, it’s a staple in our home. I love the balance of flavors- the sweetness of the fruit and nuts, the bitter greens and onion, the salty feta, and tangy dressing.
I’m always coming up with
excuses legitimate reasons to use my juice press. It was the perfect birthday gift from my family and gets regular use!
EVERYTHING SUMMER SALAD WITH ORANGE VINAIGRETTE
Serves 4-6 as a side dish
1 medium-large head of greens, I used red butter lettuce
1 cup blueberries
5 ounces feta, crumbled
1 large orange, cut into bite sized pieces
1 cup candied pecans
¼ of a large red onion, thinly sliced
8 large mint leaves, roughly chopped
1/4 cup fresh squeezed orange juice, approximately half an orange
1.5 teaspoons honey
1/4 cup olive oil
1/3 cup white wine vinegar
salt and pepper to taste
Toss your salad ingredients and about half of the dressing, saving a handful of the toppings for the top of the salad. Taste test a bite to see if the dressing amount is to your liking and add more if needed. Finish by adding the last bit of the toppings to your salad. Serve and eat immediately. This is a fairly “wet” salad and it is best the first day.