You know what I really look forward to every winter? The specialty citrus that become available at the market. While citrus obviously isn’t local to my area (upstate New York), I just can’t seem to get enough of these fruits this time of year.
Lately I am very into using oranges to sweeten and beautify my salads. And whenever I can find them, I choose organic Cara Cara or blood oranges because they’re so stunning and delicious.
We’ve had a snow-free winter here so far so I was still able to pluck a handful of greens from my garden for this salad.
I’m not 100% sure what the greens were – red kale and baby romaine, I surmise – but I do know I absolutely love being able to eat a little something from my garden on a freezing cold day in January.
For 1 Winter Greens and Citrus Salad, you will need:
*salad greens- enough to cover a small plate
*1 Cara Cara or blood orange, preferably organic, peeled and sliced cross-wise
*1/2 beet, peeled and sliced very thin (I used pretty “Chiogga” beet here, carefully sliced on a mandoline)
*a sprinkling of minced cilantro or parsley
*crumbled feta or goat cheese
Mix up a dressing of 1 minced garlic clove, 1 tablespoon of olive oil, 1/2 tablespoon of balsamic vinegar, and a pinch each of sea salt and raw sugar. Allow to sit for a few minutes while you compose the salad, then pour on top.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson