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Blood Orange and Minneola Salad




Source of Recipe


Internet


List of Ingredients




1 5-oz. pkg. mixed baby greens (8 cups)
1 medium jicama, peeled and cut into bite-size strips (2 cups)
¼ cup thinly sliced and quartered red onion
Honey Lime Dressing (See Recipe)
2 blood oranges or navel oranges, peeled and sliced
2 minneolas (tangelos) or clementines, peeled and sliced
1–2 Tbsp. pine nuts, toasted

Recipe



Place greens on a large platter or divide among six salad plates. In a medium bowl combine jicama strips and red onion. Toss with enough Honey Lime Dressing to coat. Spoon atop greens. Arrange orange and minneola slices atop salad(s); sprinkle with pine nuts. Pass remaining dressing. Makes 6 side-dish servings.

Honey Lime Dressing

In a screw-top jar combine 1/3 cup salad oil, ½ teaspoon finely shredded lime peel, 3 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon finely chopped jalapeno pepper, ½ teaspoon Dijon-style mustard, and 2 dashes ground cinnamon. Cover; shake well.