I know. I was shameless. I packed so many snow pictures in with my Snow on the Mountain recipe last week! That post quickly became too large to tell you about the salad we ate with the entrée.
On a recent visit to Jenna’s blog at The Painted Apron, I Pinned her Kale Citrus Salad and Creamy Orange Dressing recipe. On my next trip to the grocery store, I looked for the greens to make the salad.
Our local grocer doesn’t carry Kale, so I picked up a container of organic spring mix. There were various lettuce greens and also spinach in the mix.
I also bought a bag of California oranges that turned out to be very sweet. I was all set to make a salad very similar to Jenna’s.
I do want to make Jenna’s salad sometime with Kale, but it was excellent with the spring green mix.
In addition to the sliced green onions and navel orange slices from Jenna’s recipe, I also added some toasted slivered almonds and a few garlic butter croutons. If you’re not a big almond fan like me, toss in some toasted pecans or walnuts instead.
The orange pieces and red lettuce leaves give the salad a delicious variation of color!
I love salads with fresh tomatoes, but this recipe without them doesn’t leave you wanting. The zesty orange is a grand substitute.
Follow this link for Jenna’s dressing. It will add the perfect amount of sweet citrus flavor to your salad. A bonus: it was a snap to make.
I had a little leftover dressing, so later I’ll share another delicious use for that.
What’s on your agenda this week? Any new recipes? Projects? Good books you’re reading? I can hardly wait to hear what you’re up to. 🙂
I’m sharing at Between Naps on the Porch for Metamorphosis Monday.