Short and Sweet (Spring Salad with Citrus Vinaigrette)

Let me get to the point.

I’ve got a salad. It has an awesome vinaigrette. It’s basically the essence of spring tossed into a bowl. It also uses some extra candied orange peels from my last post. It’s quick, it’s resourceful, it’s intensely flavorful. It’s awesome.

Go make it for lunch. Now. Enough said.

Hey, pecan! Get back in there!

Spring Salad with Citrus Vinaigrette

A Fudge Is My Last Name recipe



Handful (2-3 cups) of equal parts lettuce, spinach, and arugula

1/8-1/4 of pecans (or almonds!) and pepitas (your choice of amount and ratio; this is my little homage to fall and winter past)

3 large strawberries, sliced

3-4 orange segments, halved (I used the leftover orange from my candied orange peel recipe!)

1 heaping tbsp of chèvre (goat cheese)

A few (3-5) candied orange peels (better for the salad if you didn’t sugar them before drying)

Black pepper

Optional: Grilled chicken breast, sliced or diced

This was a great way to use up these orange peels. They perfectly compliment the strawberries.




1 tbsp orange juice

1 tbsp rice vinegar

1 tsp olive oil

1 tsp honey

To Prepare:

  1. Toast the seeds and nuts for 3-4 minutes, just until the green pepitas turn slightly golden brown.
  2. Mix vinaigrette and toss together with greens, strawberries, and orange segments.
  3. Top with nuts and seeds, candied orange peels, and chèvre (if using grilled chicken breast, place on top of the salad)
  4. Season with black pepper and enjoy!

    I really dig the colors of this salad. It's said that you eat with your eyes first; this is a prime example of that maxim.

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