Showstopping Springtime Salad

 Showstopping Springtime Salad

Yield: 4 servings

Prep Time: 15 minutes

Salad Ingredients:

4 cups of Spring Mix

4-8 radishes, thinly sliced (I recommend using at least 2 different varieties of radish; purple ninja and purple icicle are pictured)

1 bell pepper, diced (purple bell pepper pictured)

4 scallions (purple scallions pictures)

1 large heirloom tomato (purple heirloom pictured)

Blood Orange and Basil Vinaigrette Ingredients:

2 blood oranges juiced

4 large basil leaves sliced with chiffonade technique*

1 small shallot, finely minced

1-1/2 TBSP white wine vinegar or champagne vinegar

1 tsp honey

¾ cup extra virgin olive oil

Salt and freshly ground pepper to taste

 *Chiffonade technique, roll the basil leaves together tightly, then slice thinly.

Directions:

1.       Make the vinaigrette first, so the ingredients can marry together for a few minutes before serving.

2.       Combine all dressing ingredients in a bowl and whisk together. You can pour the dressing into a container to serve at the table or dress each salad before serving at the table. Since the salad greens are more delicate, I would recommend waiting to dress the salad until a few minutes before you serve them. You will have dressing left for future salads more than likely. It will keep in the refrigerator for 3 days.

3.       Divide the Spring mix evenly onto the four, salad bowls or salad plates.

4.       As you slice and dice the vegetables, distribute them evenly onto each of the four plates.