Under 30 Minutes

Mixed Green Salad with Citrus Dressing

Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.

  • Prep:
  • Total Time:
  • Servings: 4
Mixed Green Salad with Citrus Dressing

Source: Everyday Food, May 2004


  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon minced shallot
  • 2 teaspoons white-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
  • 4 ounces frisee, torn in bite-sized pieces (4 cups)
  • 1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)


  1. For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.

  2. In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.


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