Pistachio Orange Salad
Serves: 4
Pistachio Orange Salad
  • 8 oz Organic Girl mixed greens
  • Shelled pistachios, handful
  • 1 naval orange, peeled and sliced
  • 1 blood orange, peeled and diced
  • Manchego cheese, shaved
  • Roasted garlic vinaigrette
Roasted Garlic Vinaigrette
  • 1 garlic head
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • ⅛ cup balsamic vinegar
  • ¼ cup honey
  • ½ cup canola oil
  • ¼ cup olive oil
  1. Preheat the oven to 400°.
  2. Slice off the top of the garlic to expose some of the cloves inside. Place garlic on a piece of foil and drizzle with olive oil. Wrap with foil and roast for about 30 minutes until cloves are lightly browned and tender. Squeeze the roasted cloves out of their skin.
  3. Combine roasted garlic and remaining ingredients in a blender, except oils. Slowly add oils and process until smooth.
  4. In a large bowl toss mixed greens with pistachios. Arrange oranges and sprinkle with cheese. Drizzle the vinaigrette to taste.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/pistachio-orange-salad/