Author Notes
I love salads like this one in the winter. Feel free to substitute a blood orange or pink grapefruit for the Cara Cara orange, if you like. —WinnieAb
Ingredients
- Dressing
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1 gallon
medium garlic clove, peeled and minced
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1 tablespoon
olive oil
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1/2 tablespoon
balsamic vinegar
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tiny pinch of sea salt
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generous pinch of raw sugar
- Salad
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fresh salad greens- enough to cover your plate (I used baby winter lettuces from my garden)
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1 Cara Cara orange, peel and all pith removed with a sharp knife, and sliced cross-wise
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1/2
medium Chiogga beet, peeled and sliced paper thin on a mandoline
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small handful of minced cilantro (or substitute parsley)
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crumbled goat cheese (or substitute feta)
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generous pinch of crushed red pepper- optional
Directions
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Mix dressing in a small bowl and set aside while you make the salad.
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Make the salad by layering the greens, then the orange slices, then the beet slices, then the minced cilantro, then the goat cheese. Sprinkle on the red pepper flakes, if using.
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Spoon the dressing evenly over the top of the salad and dig in immediately.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.
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