After so much rich, sugary and fat-filled goodness over the last month, it’s time for something a little lighter and healthier about now. Tangerines are just right this time of year and our oranges are ripe and begging to be picked. Because I’m hopelessly addicted to avocado I rarely make a salad without them. This is no exception. For an even lighter version, you can leave out the feta but I love the bit of tang it adds.
You could use orange or grapefruit instead of tangerine in the salad. For the dressing, using tangerine juice instead of OJ would be a tasty variation.
- Baby Spinach
- Feta Cheese
- Sliced Almonds
- Olive Oil, 1/2 cup
- Orange Juice, 1/3 to 1/2 cup
- Orange Zest, from one orange
- White Balsamic Vinegar, 2 or 3 tablespoons
- Sugar, a teaspoon or two
Zest one orange.Combine olive oil and vinegar.Add the orange juice. If I hadn’t been in such a hurry I would’ve just squeezed the zested orange and another one or two. To avoid too much of the pulp from this high pulp juice, I was careful not the shake the carton first.Add the zest, sugar and season with salt and pepper to taste. Whisk it all together and adjust the flavor as you like.Combine the greens in a large bowl. When trying to decide how much to make I throw in a generous handful for each serving and then one or two extras just in case.Sprinkle generously with crumbled feta or gorgonzola.Toss in a handful of tangerine segments.Slice an avocado or two and arrange on top.Finish it off with a handful of almond slices before tossing with the dressing. Depending on the size of your salad, you’ll probably have dressing leftover. It keeps well and it makes a good marinade.Serve immediately.