Recipe: Blood Orange and Walnut Salad

BLOOD ORANGE AND WALNUT SALAD

"Here's fruit salad the Moroccan way. North Africans often serve salads that feature oranges (and sometimes dates) as a refreshing and cooling counterpoint to heavily spiced foods."

1/4 cup olive oil
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon white wine vinegar
2 teaspoons snipped fresh mint
1 teaspoon honey
Dash salt
4 cups purchased torn mixed spring salad greens
2 medium blood or navel oranges, peeled and sectioned
1/4 cup chopped walnuts, toasted*

Fresh mint leaves for garnish (optional)

In a screw-top jar combine oil, orange juice concentrate, white wine vinegar, snipped mint, honey, and salt. Cover and shake well; set aside.

Place greens on salad plates. Drizzle half of the dressing over the greens. Toss to combine. Top with orange sections and walnuts. If desired, garnish with fresh mint leaves. Pass remaining dressing.

*NOTE:
To toast nuts, spread nuts in a shallow baking pan. Bake in a 350 degree oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent the nuts from burning.

Makes 4 servings
Source: America's Ethnic Cuisines: 150 Best-Loved Recipes Plus 40 Menus by Better Homes and Gardens