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 Orange and Olives - TheRecipe.Website

Baby Greens Salad with Oranges and Olives

A lovely mix of fresh leaves and fresh fruit. Makes a refreshing citrus salad.

4.43 from 49 votes

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Course: Salad, Side Dish

Cuisine: American

Keyword: Fruit, Olives, Orange, Salad, Vegetables

Prep Time: 15

Total Time: 15

Servings: 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