On a hot day for lunch I have Baby Greens Salad with Oranges and Olives as the main dish. It’s full of flavour, refreshing blood orange and the briny olives all work in harmony. The blood orange are not as tart as some oranges and often compared to tasting more like a raspberry. Don’t forget to add the orange sections just before serving as over mixing can cause their festive colour to bleed into other ingredients. This is a refreshing recipe I highly recommend.
Baby greens salad with oranges and olives is a refreshing and vibrant dish that brings together a harmonious blend of flavours and textures. This salad is perfect for those seeking a light yet satisfying meal or a sophisticated side dish to complement a main course.
At the heart of this salad are tender baby greens, which provide a delicate and fresh base. These greens, often a mix of young spinach, arugula, and other leafy vegetables, offer a mild flavour that pairs beautifully with the bolder ingredients in the salad.
One of the standout elements of this dish is the blood orange. Known for its deep red colour and distinct, sweet-tart flavour, blood oranges add a burst of citrusy freshness. The juice from these oranges is used to create a tangy dressing, combined with olive oil and balsamic vinegar. This dressing not only enhances the overall taste of the salad but also adds a lovely sheen to the greens.
The addition of red onion brings a mild sharpness and a bit of crunch, balancing the sweetness of the blood orange. Thinly sliced, the red onion melds seamlessly with the other ingredients without overpowering them.
Kalamata olives, with their rich, briny taste, introduce a Mediterranean flair to the salad. Their deep purple hue also adds a pleasing visual contrast against the green and orange tones. These olives are pitted and halved, ensuring a perfect bite every time.
Seasoned simply with salt and pepper, the salad’s flavours are allowed to shine without the need for complicated spices or additional ingredients. The salt enhances the natural flavours, while a dash of pepper adds a subtle heat.
This baby greens salad with oranges and olives is not only a feast for the taste buds but also a visual delight. The vibrant colours and varied textures make it an attractive addition to any table. It’s a versatile dish, suitable for a casual lunch, a sophisticated dinner, or as part of a festive spread. The combination of sweet, tangy, and savoury notes ensures that every mouthful is a delightful experience.
Overall, this salad is a celebration of fresh, wholesome ingredients coming together to create a dish that is both simple and elegant. Whether enjoyed on its own or paired with other courses, it’s sure to impress and satisfy.
Baby Greens Salad with Oranges and Olives
Print Facebook Pinterest Twitter Add to CollectionServings: 8 servings
Calories: 199kcal
Ingredients
- 12 cups salad greens
- 3 tbsp olive oil
- 2 tbsp blood orange juice only
- 2 tbsp balsamic vinegar
- 8 rings red onion thinly sliced separated into rings
- 2 cups blood orange segments
- 2/3 cup kalamata olives
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Place greens in a large salad bowl.12 cups salad greens
- For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.3 tbsp olive oil, 2 tbsp blood orange, 2 tbsp balsamic vinegar
- Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.8 rings red onion, 2 cups blood orange segments, 2/3 cup kalamata olives, 1/8 tsp salt, 1/8 tsp pepper
Notes
Add the blood orange sections just before serving. Over mixing can cause their festive colour to bleed into other ingredients.
Nutrition
Calories: 199kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 416mg | Potassium: 1146mg | Fiber: 8g | Sugar: 10g