I Love To Grow Lettuces And Other Spring Greens!
By the time our lettuce beds are fully mature, my husband and I are eating salads with just about every meal. We are also giving away salad greens to our sons, neighbors and friends by the bagful! I feel so blessed to usually have “more than enough” to share with others.
A while ago I found a recipe for a salad dressing in one of my old “Taste of Home” magazines for an orange juice vinaigrette, and it really piqued my interest.
This interest led to me playing around with the recipe a bit. Eventually I came up with this delicious spring greens salad and dressing “recipe”.
Use Any Variety Spring Greens!
Basically you can use any types of spring lettuces available (romaine, iceberg, red leaf, bibb, etc.) and make a big salad with them.
Whether you grow them yourself or purchase them at the store or farmer’s market, there are so many different types of colorful lettuces available to choose from! Use your favorites!
For this particular salad, I like to pair it with a citrus based salad dressing, I add crumbled feta cheese, red onions, dried cranberries, and sliced almonds to the chilled spring greens. This really helps to kick up the colors and flavors a notch!
Then the spring greens are topped with beautiful juicy orange slices, and an amazing tasting citrus vinaigrette was drizzled over the top, to serve!
Make A Citrus Vinaigrette Dressing For The Spring Greens
This salad dressing is an easy to make “light and fresh” tasting vinaigrette. The orange flavor shines and compliments just about any green salad nicely! Making it is as simple as whisking the ingredients together… easy peasy!
Serve The Spring Greens With Citrus Vinaigrette
Place chilled salad greens in a serving bowl. Top with feta cheese, dried cranberries, red onion, sliced roasted almonds, and top with round orange slices.
To serve the Spring Greens With Citrus Vinaigrette, give the vinaigrette a quick stir, then drizzle over the chilled salad, using as much as you prefer. Toss ingredients until the vinaigrette has been distributed well, then serve!
This really is a refreshing and delicious spring greens salad, and we enjoyed it VERY much! Hope you will give it a try, and trust you’ll enjoy it as much as we do!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More SALAD Recipes?
You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have quite a few, including
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Recipe adapted from: Kristin Bataille, Taste of Home Magazine, Feb/March 2012 Issue
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 Tablespoons olive oil
- 2 Tablespoons fresh squeezed orange juice
- 1 Tablespoon white wine vinegar
- 1/8 teaspoon garlic powder
- 1 teaspoon orange zest (approx.amount from 1 orange)
- dash salt
- dash pepper
- 4 cups fresh spring greens (I used mixed variety and romaine)
- 1/4 cup crumbled feta cheese
- sliced red onion (to taste-I use 2 thin slices, chopped into smaller pieces)
- 10-15 roasted almonds , sliced lengthwise
- 1/4 cup dried cranberries
- 1 small orange (cut from top to bottom all around the outside to remove peel and white "pith" completely). Once peeled, slice horizontally
- Make vinaigrette: In a small bowl, whisk together the vinaigrette ingredients until fully blended. If making vinaigrette ahead of serving time, cover and chill until ready to use.
- Place chilled salad greens in serving bowl.
- Sprinkle salad greens with feta, red onion, sliced almonds,cranberries and top with orange slices. When ready to serve, whisk the vinaigrette well to mix, then drizzle over salad, and toss to coat. Enjoy!
Here’s one more to pin on your Pinterest boards!