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

How to Make It

Step 1

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

Step 2

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

Step 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.

Oxmoor House Healthy Eating Collection

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