Orange, Cranberry, and Walnut Salad

California is in the clutches of a drought, even by our normal standards. Humidity levels have been down below 20% for ages, and temperatures are hovering around the 80’s (26-32C). We’ve had less than 1/3 of our normal rainy season precipitation ….. so we’re eating salads.

There’s something rather attractive about this leafy salad, speckled with gold and crimson fruit. It’s a good salad for warmer, late winter days, when oranges are fresh off the trees.

Orange, Cranberry, and Walnut Salad with black olive hummus.

Orange, Cranberry, and Walnut Salad with black olive hummus.

1 clove garlic, minced
3 tbsp olive oil
2 tbsp orange muscat champagne vinegar (or this homemade version)
1 tbsp maple syrup
2 – 3 oz baby lettuce leaves
2 oranges
1/2 cup cranberries
1/2 cup walnuts (lightly candied, if liked)

Vigorously beat together the garlic, olive oil, vinegar, and maple syrup with a fork to make an emulsion.

Wash and dry the lettuce, and put into a large bowl.

Peel the oranges, cut the flesh into dice, and mix with the cranberries and walnuts.

Add half the fruit/nuts to the lettuce with half of the dressing, and toss with hands or salad servers to combine.

Sprinkle the remainder of the fruit/nuts and dressing over the top, and serve immediately.

Advertisements

4 thoughts on “Orange, Cranberry, and Walnut Salad

  1. dapperdolly says:

    Lovely and that hummus looks tantalizing!
    x
    http://fashionthatpays.wordpress.com

  2. Ani says:

    Love all the colors – looks like a great salad!

I'd love to hear from you. :-)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s