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Bitter Greens Orange Salad

July 23, 2015 by Bowl Me Over 2 Comments

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Bitter Greens Orange Salad

Bitter Greens Orange Salad

Bitter Greens Orange Salad – this salad pairs the sweetness of winter fruit with crunchy greens. It’s a tasty mix of bitter, sweet & crunchy that compliments most any meal.

Bitter Greens Orange Salad
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Bitter Greens Orange Salad

Bitter Greens Orange Salad - this salad pairs the sweetness of winter fruit with crunchy greens. It's a tasty mix of bitter, sweet & crunchy that compliments most any meal.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6 Servings
Calories 210kcal
Author Souper Chef Deb from Bowl Me Over

Ingredients

  • 6 cups bitter greens - recommend arugula endive and radicchio - or a combination of these
  • 2 oranges
  • 1/2 cup hazelnuts also known as filberts
  • Dressing -
  • 1/2 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • juice of the orange
  • 1 shallot chopped
  • 1 teaspoon salt

Instructions

  • Start by toasting the hazelnuts. Toasting the nuts crisps them up a bit and gives them an even nuttier taste. Use a dry pan over medium heat. Spread the nuts out in the pan so they are one even layer. Stir them or shake the pan every minute or so. You'll have to keep an eye on them because they will burn rather quickly. It will only take about 5-8 minutes. When they are crisp and brown, remove them from the pan immediately as they will continue to cook and may burn if they are left in the pan. Set aside to cool. When the nuts are cool enough to handle, chop them.
  • Prepare the greens, wash & dry thoroughly, set aside.
  • Prepare the oranges. You'll want to cut off the peel & pith with a sharp knife, removing all of the bitter white pith. Then cut out each segment of the orange carefully. This is best done over a both to catch the juice.*
  • Add the salad greens, oranges & hazelnuts to your salad bowl and dress with the salad dressing. Dress lightly with the salad dressing - I always try and remember...it's easy to add more dressing, but tough to remove it!

Nutrition

Serving: 2g | Calories: 210kcal | Carbohydrates: 20.8g | Protein: 3.3g | Fat: 22.9g | Trans Fat: 2.9g | Sodium: 592mg | Fiber: 3.6g | Sugar: 15.9g

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If you’ve never segmented an orange before, here’s a link that gives you a great example – click here for the video.

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Filed Under: Salad Dressings and Sauces Tagged With: #bittergreensorangesalad, #bittergreenssalad, #greensalad, #orangesalad

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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Comments

  1. Lois says

    October 18, 2017 at 4:40 pm

    5 stars
    I made this salad this evening. I did use walnuts instead of filberts as that is what I had and didn’t want to go to store. We enjoyed it very much.

    Reply
    • Bowl Me Over says

      October 19, 2017 at 5:17 am

      Walnuts are delicious too! I think any time you prepare your meal and don’t have to go to the store, you’ve saved at least $40 bucks, nice! I’m so happy you enjoyed this salad Lois!

      Reply

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Welcome to Bowl Me Over! My name is Debra and I’m the Soup Queen! I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create… About Me . . .

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