Whisk together orange zest, orange juice, apple cider vinegar, honey, salt and pepper in a medium bowl. Slowly whisk in olive oil; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Side or main dish? We'll let you decide with this simple berry and citrus salad with a homemade vinaigrette.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. orange zest | ||
| 2 tbsp. fresh orange juice | ||
| 1 tbsp. Full Circle organic raw unfiltered apple cider vinegar | ||
| 2 tbsp. Hy-Vee honey | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee ground black pepper | ||
| ¼ c. Gustare Vita olive oil | ||
| 4 c. baby spinach | ||
| 4 c. baby romaine lettuce | ||
| 2 c. Hy-Vee Short Cuts triple berry blend | ||
| 2 c. Hy-Vee Short Cuts strawberries, sliced | ||
| 4 Hy-Vee Short Cuts mandarin oranges, sectioned | ||
| 2 c. Hy-Vee Short Cuts broccoli florets | ||
| 1 tbsp. Hy-Vee sliced almonds, toasted |
Things To Grab
- Whisk
- Medium bowl
- 6 serving plates
Directions
Arrange baby spinach and romaine on 6 serving plates. Top with triple-berry blend, strawberries, oranges, and broccoli. Sprinkle with almonds. Serve with citrus vinaigrette.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 27g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 8%