I was tempted to use the “easy” label on this one, but decided to pass on that joke.
(But it is easy, in case you’re wondering)
You know what I dislike about winter? Well, a lot of things, which I won’t list here. It would be my longest post to date, and it would be real downer. So in lieu of losing all of my readers, I’ll just list one thing:
No more summer salads.
The produce in winter is seriously lacking. Well, the fruit anyways. In the midwest, we can throw a root vegetable party (hey, use this recipe while you’re at it) but the fruit is usually limited to late season apples and some bananas.
Enter mandarin oranges.
Maybe you’re not a fan of produce in a can…don’t move to the midwest. Kidding!
You could also use clementines/tangarines/cuties.
Simple dressing is best for this type of salad— olive oil, lemon juice, salt & pepper.
Top with shredded or grated Parmesan cheese. Or, go nuts and shred your own. It always taste better that way.
And enjoy a taste of summer… for a quick lunch!
Mandarin Orange Winter Salad
5 oz. (a few handfuls) of arugula/spinach mix
1T extra-virgin olive oil
2t lemon juice
2T Parmesan cheese, shredded or grated
1 cup, canned mandarin oranges, drained
salt & pepper to taste
Whisk together olive oil, lemon juice, salt & pepper.
Toss washed, dried greens with dressing.
Top with cheese & oranges.