- 2 blood or navel oranges
- 8 cups torn salad greens
- 1 container (16 ounces) strawberries, halved
- 1 ripe avocado, halved, pitted, peeled, and sliced
- White balsamic vinegar
- 1 tablespoon finely diced shallot
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon coarse salt
- Freshly ground black pepper
- ½ cup Dierbergs olive oil
Use sharp knife to cut off ends of oranges. Place oranges on flat end. Cut away peel following curve of fruit and removing all white pith.
Hold orange over medium bowl; cut between orange segment and membrane. Twist knife to loosen segment and lift out. Repeat with all orange segments.
Squeeze juice from orange membranes into bowl. Drain orange juice from bowl into 1-cup glass measure; add enough vinegar to equal ¼ cup.
Add shallot, garlic, and thyme; season with salt and pepper. Whisking vigorously, add olive oil in slow, steady stream until well mixed.
Place salad greens in large bowl. Drizzle ⅓ cup of the vinaigrette over top; toss until well mixed. Top with oranges, strawberries, and avocado. Season with additional salt and pepper., Serve remaining vinaigrette on the side.
Serving Size: Per serving
Cholesterol: 0 mg
Fat: 16 g
Sodium: 131 mg
Carbohydrates: 13 g
Protein: 2 g
Saturated Fat: 2 g