When I came across this salad recipe on my Whole Foods app, I was intrigued and knew I had to try it. When bulked up with some protein, it makes an excellent main course. However, it would also be the perfect beginning to an Easter meal! The flavor is fresh and the plated salad is bright, ideal for a cheery occasion!
I’ve posted the original Whole Foods recipe below, which serves 6. A few notes, however, based on what I did differently (besides adjusting the quantities to serve the two of us):
-My store was without butter lettuce so I used all spinach–it was still great this way!
-The dressing was good but needed salt & pepper; add to taste
-To make the dressing, I just juiced an orange, rather than trying to “catch the juices” while cutting the orange
Sweet Onion Salad with Orange Vinaigrette
- Total Time: 15 minutes
- Yield: 6
Description
This bright and fresh salad is a fabulous option for your first course!
Ingredients
- 1 large head butter lettuce, chopped into pieces
- 2 cups (16 oz) baby spinach
- 1 sweet yellow onion (1/8 of it finely chopped, the rest thinly sliced)
- 3 apples, cored and diced
- 3 large oranges
- 2 tbsp (30 ml) white wine vinegar
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) honey
- 1/3 cup (80 ml) canola oil
- 2 tbsp (30 ml) toasted sesame seeds
- 4 pieces of pita bread, cut into wedges and toasted (optional)
Instructions
- Place lettuce, spinach, sliced onions, and apples into a large bowl, tossing together. Set aside.
- Peel oranges and, working over a bowl to catch juices, cut between the membranes to remove oranges in sections. Reserve juice in bowl and transfer orange sections to bowl with spinach.
- In the bowl with the orange juice, add finely chopped onions, vinegar, mustard, and honey, whisking together. Continue to whisk constantly and add oil in a steady stream until blended.
- Toss salad with dressing and top with sesame seeds. Serve immediately with toasted pita bread.
Notes
- Adapted from WholeFoods.com
- Prep Time: 30 mins
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
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Frequently Asked Questions
Why does the recipe split the onion two ways — some sliced thin, some finely chopped?
The 1/8 of the onion that’s finely chopped goes directly into the dressing with the orange juice, Dijon mustard, and honey, where it mellows and blends into the vinaigrette. The remaining onion is thinly sliced and added to the salad greens to provide texture and mild sweetness.
What is the easiest way to make the dressing if I don’t want to segment the oranges?
I sometimes simply juice an orange rather than cutting between membranes to catch the juices — it’s faster and produces the same result. Then whisk in 2 tbsp white wine vinegar, 2 tsp Dijon mustard, 2 tsp honey, and 1/3 cup canola oil.
Right away I am going to do my breakfast, after having my breakfast coming again to read additional news.
I adore citrus on or in salads, looks so good :)
Ooh…I love this! Butter lettuce is so delicious! And citrus…I’m with you!
Looks delicious, Natalie! Good find! :)