Winter Salad with Citrus Vinaigrette
This Winter Salad features a Citrus Vinaigrette that blends zesty orange juice, white vinegar, shallots, and olive oil, complementing mixed greens, cut beets, mandarin orange sections, and avocado slices—a refreshing and flavorful combination perfect for a light meal or side dish.
Ingredients
Citrus Vinaigrette
- ½ cup orange juice
- 1 tablespoon white vinegar
- 1 tablespoon minced shallot
- 2 tablespoons olive oil
Salad
- 5 cups fresh mixed greens
- 2 (15-ounce) cans cut beets
- 1 cup mandarin orange sections
- 1 medium ripe avocado
- salt and pepper to taste (optional)
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rub fresh mixed greens, mandarin oranges, and avocado under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.
To make the citrus vinaigrette
- Place a small saucepan over medium heat, and add orange juice and vinegar.
- Bring to a simmer, and cook 7 to 9 minutes, or until thickened.
- Pour thickened mixture over minced shallot in a small bowl.
- Mix and then add in olive oil.
- Mix until combined.
To make the salad
- Place mixed greens in a large serving bowl.
- Drain and rinse canned cut beets. Add to the greens.
- Add orange sections and toss.
- Add citrus vinaigrette and toss until evenly distributed. Note: Toss individual servings with citrus vinaigrette. Do not add vinaigrette to the whole salad if you plan to store leftovers.
- Cut avocado in half and remove the pit. Carefully peel the skin away from the flesh of the avocado. Then slice avocado into thin slices.
- Place avocado on top of the salad.
- Add salt and pepper to taste (optional).
- Serve immediately.
Storage
- For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use them within 4 days.
Video
Notes
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
