Bitter Greens with Blood Oranges and Hazelnuts

Prep: 15 minutes; other: 3 minutes

A blood orange tastes like it has been kissed by a raspberry--tart and sweet. Its ruby red-streaked flesh adds vibrant, dramatic color to this salad. Quickly toast the hazelnuts for this recipe in a skillet over medium-high heat. The toasted nuts and spicy, slightly bitter greens lend the perfect balance of flavors to this beautiful salad.


4 servings (serving size: about 2 cups salad, about 1/4 cup oranges, and 1 1/2 teaspoons hazelnuts)

Recipe from

Oxmoor House

Nutritional Information

Calories 161
Fat 7.8 g
Satfat 1 g
Protein 3.2 g
Carbohydrate 21.1 g
Fiber 4.5 g
Iron 1.6 mg
Sodium 172 mg
Calcium 120 mg


3 medium blood oranges or navel oranges (2 1/4 pounds)
1 tablespoon minced shallot (1 medium)
2 tablespoons sherry vinegar or white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 tablespoon honey
2 teaspoons minced fresh thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cups baby arugula or spinach
4 cups spring mix salad greens
2 1/2 cups torn radicchio (about 1/2 head)
2 tablespoons finely chopped skinless hazelnuts, toasted


1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/3 cup juice. Discard membranes.

2. Combine reserved 1/3 cup juice, shallot, and next 6 ingredients in a small bowl; stir well with a whisk.

3. Combine arugula, spring mix greens, and radicchio in a large bowl. Pour dressing over salad; toss gently to coat. Divide salad evenly among plates; top with orange sections, and sprinkle with hazelnuts.


Ana Kelly,

Oxmoor House Healthy Eating Collection

June 2006
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