- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 pounds Spring Mix washed and spun dry
- 4 Ojai Pixie Tangerines peeled and sectioned
- 4 California Blood Oranges peeled and sectioned
- 2 3 ounce packages Pine Nuts lightly toasted
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
Directions
In a large bowl, lightly dress the spring mix with the vinaigrette, toss well and season with salt and pepper. Place the greens on 8 salad plates. Carefully toss the tangerine and orange segments in the vinaigrette and arrange on top of the greens. Garnish the top of each salad with the pine nuts and serve.
Note
I like to add a little goat cheese to my salad.
Nutritional Facts Based On
1/2 teaspoon of Salt
1/2 teaspoon Fresh Ground Black Pepper
3 tablespoons Salad Dressing
