Sweet Onion and Orange Salad
1/2 cup orange juice, fresh
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons extra-virgin
1 teaspoon dried tarragon,
more to taste
To prepare the vinaigrette, combine all ingredients
and whisk to blend.
In a large bowl, combine onions, fennel, orange,
spinach, beans, dried cranberries and 1/4 cup
vinaigrette. Toss well and add more vinaigrette
Garnish with cheese and almonds.
Makes 6 servings.
Zest of 1 orange
Salt and freshly
2 Keystone Certified Sweet
Onions, halved and sliced
1 fennel bulb, halved
and sliced (stem and
1 orange, peeled and
2 cups baby spinach
1/2 cup cannellini beans
1/2 cup red kidney beans
1/2 cup sweetened
3 ounces goat cheese
Slivered almonds, for garnish
Caesar Salad with Red Onion,
2 Tanimura & Antle* Sweet
Roasted Peppers and Asparagus
Tanimura & Antle
Italian Red Onions, cut
into 1-inch wedges
1 each red and yellow
bell pepper, cut into
2 tablespoons Caesar
vinaigrette or olive oil
Salt and freshly ground
1 pound asparagus, cut
into 2-inch lengths
2 Tanimura & Antle*
1/3 cup Caesar vinaigrette
1/3 cup shaved
Preheat oven to 400°F.
Toss onions and peppers with 2 tablespoons
vinaigrette in a jelly roll pan to coat; spread in a single
layer. Sprinkle with salt and pepper to taste. Roast
for 10 minutes. Add asparagus; toss. Roast until
vegetables are tender, 8-10 minutes longer. Let cool.
Separate lettuce leaves; rinse and drain well. Line a
platter with some of the lettuce leaves.
Tear remaining lettuce into bite-size pieces. Combine
with roasted vegetables in a bowl. Add 1/3 cup
vinaigrette and toss to coat. Transfer to the platter.
Top with Parmesan and freshly ground pepper.
Makes 6 servings.
Tip: The roasted vegetables can be made ahead. Let
vegetables cool for 20 minutes, then refrigerate,
covered. To serve this salad as a main dish, top with
sliced grilled chicken or steak.
Brands may vary by region; substitute a similar product.