Osh Kosh Mesclun Salad with Avocado and Blood Oranges
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Orange | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small blood oranges
- 1 tablespoon rice vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 cups mesclun or mixed young salad greens
- 4 red radishes trimmed and thinly sliced
- ½ small avocado peeled and sliced thin
- 2 tablespoons crumbled blue cheese
Directions
Working with 1 orange at a time cut a thin slice off the top and the bottom exposing the flesh.
Stand the orange upright and using a sharp knife thickly cut off the peel and remove all pith.
Holding the orange over small bowl cut along both sides of each section to free from membrane.
As you work discard any seeds and let the sections and any juice fall into the bowl.
Repeat with the second orange.
When both oranges are sectioned squeeze the membranes into the bowl to extract all of the juice.
In a small bowl whisk together 2 tablespoons orange juice vinegar and mustard.
While whisking slowly add the olive oil in a thin stream until emulsified.
Whisk in the salt and pepper.
In a large bowl combine mesclun, radishes and orange sections.
Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
To serve divide salad among individual plates.
Top each portion with slices of avocado and sprinkle with the cheese.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Spring salad mix Recipes
Category:Blood orange Recipes
Category:Radish Recipes
Category:Avocado Recipes
Category:Blue cheese Recipes