Take advantage of this delicious mimosa on Mother’s Day, Christmas, or any other special occasion breakfast!
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 oranges
- 1 grapefruit
- 2 clementines
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (5 ounce) package mixed salad greens
- 3 cups Swiss chard, thinly sliced
- ½ cup very thinly sliced red onion
- 2 avocados – peeled, pitted, and diced
- ½ cup roasted and salted cashews, coarsely chopped
Instructions
- Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice.
- Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine.
- Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.
Reviews
I used Swiss chard from my garden, which was very tender, and eliminated the lettuce mix. We’re having it again tonight. I cut ingredients down to accommodate 2 servings except for the dressing, which I made according to recipe. Very good dressing.
I made this for a New Year’s Day potluck and it was a real hit. I used less oil and threw in some pomegranate, but otherwise kept the recipe as-is.
Very good but will look at giving the salad a little more zip next time. With just oranges, it was a little bland. Loved being able to slip in a little of the fresh Swiss chard from my garden. ( My family did not even notice and Swiss chard is not something they think that they like. )