We interrupt your regularly scheduled winter food programming -- soups, stews, macaroni and cheese, comforting casseroles, stick-to-your-ribs slow-cooker fare -- to bring you something cool, crisp and refreshing...
Something to awaken your taste buds...
A winter salad!
Oranges are one of my favorite fruits during our long, dark winters in Central New York. They brighten the plate visually and add flavor punch to foods. An added plus: Oranges contain Vitamin C, which is believed to reduce the severity of colds, speed the healing of wounds and help prevent heart disease and cancer.
Romaine lettuce, orange segments and toasted almonds are a winning combination. Toss in some some dried cranberries or dried cherries for more color and textural interest and sprinkle on some sesame seeds for subtle flavor and crunch. My ginger-soy-sesame vinaigrette works well on this salad and is a nice change of pace from our usual balsamic vinaigrette.
This being winter, there is nothing very seasonal or local about this salad, but it sure is tasty.
Next time, I'm going to seek out romaine, Boston lettuce or a "salad bouquet'' from Ithaca's Finger Lakes Fresh. The grower of hydroponic produce makes it possible for us to keep it local, even in the off season(s).
PREP STEPS:
Pan-sear some chicken (optional). Make a green salad and top it as you like with orange segments, toasted almonds, dried cranberries/cherries and scallions. Refrigerate until ready to serve.
DRESSING: Combine 3 tablespoons canola oil, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice wine vinegar, 1/2 teaspoon dark sesame oil, 1 tablespoon grated fresh ginger (finely minced) and 1/2 teaspoon grated orange zest (optional; finely minced) in a jar. Shake well to blend.
Dress the salad, tossing well. Divide between plates and top with seared chicken, if using.
Enjoy!
Thanks for stopping by! Still a good salad. :)
Posted by: Margaret at Eat First | 06/20/2017 at 06:17 PM
Oooh! I am salivating...
Posted by: Evelyn Wangari | 06/19/2017 at 07:29 AM