Sunday, October 19, 2008

orange and red onion salad

Makes 2 salads
Total time: about 30 minutes

2 T. red wine vinegar
1 T. honey
1/2 t. Dijon mustard
Juice of 1/2 an orange
Salt and pepper to taste
3 T. olive oil
1 navel orange, peeled, sliced into rounds
1/4 cup red onion, thinly sliced
1/4 cup slivered almonds
1 t. unsalted butter
2 t. sugar
Salt and cayenne to taste
2 cups mesclun salad mix
Minced fresh chives

Whisk vinegar, honey, mustard, orange juice, salt, and pepper together in a small bowl.  Drizzle in oil, whisking constantly, until emulsified.
Marinate oranges and onion in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes.
Toast almonds in butter in a small nonstick skillet over medium heat.  When just barely golden, add the sugar, salt, and cayenne.  Continue cooking, stirring constantly, until browned and coated with melted sugar.  Transfer nuts to a plate to cool.
To assemble, arrange greens on a platter, top with the oranges, onion, and some of the vinaigrette.  Sprinkle with chives and candied almonds.

Per serving: 380 calories; 70% calories from fat; 31g total fat; 28g carb; 34mg sodium; 4g fiber; 5g protein.

From Cuisine at Home magazine, Issue No. 63, June 2007.

No comments: