Lettuce and Orange Salad

 

This salad, from Recipes From Americas Small Farms, by Joanne Lamb was a recipe from

the owners of Sunflower Fields Farm in Pottsville, Iowa.     Serves six.

 

Ingredients

 

3 Large Oranges, Peel & White Pitch Removed

7 Radishes, Thinly Sliced

2 Green Onions, Thinly Sliced

5 Cups (About 6 Ounces) Baby Heirloom Lettuce Leaves

1/2 Cup Crumbled Goat Cheese

1/4 Cups Sunflower Kernels or Coarsely Chopped Walnuts, Toasted

3 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar Salt, Freshly Ground Pepper

 

Directions

 

1. Cut oranges in half lengthwise; cut into crosswise slices over a medium bowl, allowing slices

    and juice to fall into the bowl. Remove any interior membranes. Stir in radishes and green onions.

 

2. Arrange lettuce on a large serving platter. Transfer oranges, radishes and onions to the lettuce

    using a slotted spoon; reserve juice. Sprinkle salad with goat cheese, seeds and nuts.

 

3. Whisk together 1/2 cup of the orange juice from the bowl with the oil, vinegar, salt and pepper to taste.

    Pour over salad and serve.