Orange Parsley Salad with White Balsamic Vinaigrette

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create the most refreshing salad I have ever tasted. I am almost sad to be telling you about this fantastic salad so late in the citrus season. The odds are good that I will be making this salad several times a week, until the very last of the clementines disappear from our stores.

I can not thank my sister enough for telling me about this salad and then passing on the recipe. She told me about it earlier this week and I have made this salad every single day since then, including twice on Thursday. Nope, I'm not joking at all.

I like my twist on the simple vinaigrette so much; I gave it a full post of its own^[1] yesterday. I can see using it for any number of salads in the future. Light, sweet, tangy and with just enough oil to coat the salad without weighing it down. I posted the recipe separately (here^[2]) as a double batch, just so I would have some left in the refrigerator for future salads.

Orange Parsley Salad with White Balsamic Vinaigrette
recipe adapted from my sister, Jenny, and her friend, Letta
(printable recipe)

1 head of green or red leaf lettuce, or 1/2 head of each, roughly chopped bite-size
1/2 bunch of Italian parsley, leaves only, about 2/3 cup, chopped small (about 1/3 cup chopped)
6 clementine or mandarin oranges, peeled, sectioned and then chopped in half
1/3 cup sliced almonds (caramelized^[3] or not*)
1/4 cup light flavored olive oil
2 tablespoon white balsamic vinegar or champagne vinegar
2 tablespoons white sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine. In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.) Toss with tongs or large spoons and them top with the almonds. Serve immediately. Store any remaining dressing in the refrigerator. Enjoy!

* I've made this both with and without caramelizing^[4] the almonds. The salad is awesome both ways. If you have an extra minute, the effort is worth it. For an every day salad though, I just toss in the sliced almonds.

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ONE YEAR AGO TODAY: Honey Mustard Dipping Sauce and Salad Dressing^[6]

References

1. ^{^} full post of its own (barefeetinthekitchen.blogspot.com)
2. ^{^} here (barefeetinthekitchen.blogspot.com)
3. ^{^} caramelized (barefeetinthekitchen.blogspot.com)
4. ^{^} caramelizing (barefeetinthekitchen.blogspot.com)
5. ^{^} Subscribe to Barefeet In The Kitchen by Email (feedburner.google.com)
6. ^{^} ONE YEAR AGO TODAY: Honey Mustard Dipping Sauce and Salad Dressing (www.barefeetinthekitchen.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2013/03/orange-parsley-salad-with-white-balsamic-vinaigrette-recipe.html

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