Friday, June 3, 2016

Fresca Salad


Fresca Salad
4 Servings
Ingredients
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar
½ cup Extra Virgin Olive Oil
½ - 1 teaspoon granulated garlic
½ - 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ - ½ teaspoon sea salt
1 - 2 tablespoons finely chopped cilantro

Method 
On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 - 2 tablespoons of dressing per serving.  
Store leftover dressing in an airtight container 3 - 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.


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