Bright citrus adds unique flavor to a bed of mixed greens. The addition of Spanish Manchego cheese and homemade Roasted Garlic Vinaigrette takes this citrus salad to a whole new level. This recipe is great as a light lunch or a refreshing side dish.
Pistachio Orange Salad
Author: Haggen Northwest Fresh
Serves: 4
Ingredients
Pistachio Orange Salad
- 8 oz 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
Instructions
- Preheat the oven to 400°.
- 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.
- Combine roasted garlic and remaining ingredients in a blender, except oils. Slowly add oils and process until smooth.
- In a large bowl toss mixed greens with pistachios. Arrange oranges and sprinkle with cheese. Drizzle the vinaigrette to taste.
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