Green Salad w/Orange Marmalade Dressing
Kristen Beerly
Discovered this during the 2008 holidays. An instant classic.
ingredients
Dressing- 6 tablespoons extra-virgin olive oil
- 3 tablespoons orange marmalade
- 3 tablespoons sherry or red wine vinegar
- 1 medium shallot, minced (about 3 tablespoons)
- 1 teaspoon minced fresh thyme leaves
- Salt and ground black pepper
- 10 ounces (16 cups) greens -- romaine, arugula, mesclun, or a mixture. (I usually use romaine)
- 8 medium radishes (about 4 ounces), sliced thin
- 1 cup sliced almonds, toasted (I often use walnuts or pecans)
directions
Dressing
Shake all the ingredients together in a jar with a tight-fitting lid and refrigerate for up to 2 days.
Salad
- 1
1. An hour before serving, let the dressing sit at room temperature.
- 2
2. Toss the salad greens and radishes together in a large bowl, cover with damp paper towels, and refrigerate until needed.
- 3
3. Five minutes before serving, toss the salad with the dressing and sprinkle the nuts over the top.
notes
I usually make the dressing without the shallot and thyme, because I never have them on hand.
Source: Kristen Beerly
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