Onion Orange Salad
People always enjoy the bold flavors in this delightful salad. It’s both delicious and beautiful. —Zita Wilensky, North Miami Beach, Florida
Ingredients
- 1/3 cup olive oil
- 1/4 cup orange juice
- 3 tablespoons vinegar
- 1 garlic clove, minced
- 1 teaspoon minced fresh parsley
- 1/4 teaspoon salt
- Dash pepper
- 8 cups torn spinach or mixed greens
- 3 medium oranges, peeled and sliced
- 1 cup sliced red onion
- 1/2 cup crumbled blue cheese
- 1/4 cup slivered almonds, toasted
Reviews
This has been a staple of mine since 1996, the combination seemed so unbelievable that I just had to try it, and oh my goodness. Absolutely a keeper. I use rice vinegar ("Unflavored" type) and I "candy" the almonds (brown the almonds in 1/4-1/2 stick of butter and 1/4-1/2 cup of sugar - watch super carefully since it burns quickly and then they're molten hot and put on waxed paper or aluminum foil to cool, breaking/spreading apart before they cool or you'll have a big glom of stuff. Watch your fingers, this is serious molten hot stuff). I serve this at holiday meals it's so appreciated. Enjoy.PS: I'm trying something as I write, (the reason I'm looking up the recipe): Just marinating the oranges in the dressing and blue cheese then if I have spinach on hand or not it can be enjoyed.By the way a really nice quality blue cheese I found is "Danamark" brand Danish Blue which I find at Sam's & Costco. It's packaged in a larger navy blue 1/2 round container. The quality of oranges is very important too, bitter oranges really affect the end product.
This salad is great -- as they say -- it's a keeper! Enjoyed it very much -- you could also use pecans or walnuts.