Greens and Orange Salad

This is the first recipe that’s part of my Christmas Dinner menu. It’s a pretty basic greens salad which works well with rich dinners, or even on its own as a light snack. I thought this one up earlier this year when I needed something to go with my Roast Chicken dinner. It’s tangy, sweet and refreshing, everything I enjoy in fresh salad.

Greens and Orange Salad with Hot Shrimps and Cashews


  • 1/4 kilo of salad greens (romaine or iceberg lettuce)
  • 1 orange, peeled, sections separated and diced into chunky pieces
  • 1/2 red onion, sliced thinly
  • 3 Tbsp balsamic vinegar
  • 2 tsp honey
  • salt and pepper


First of all, pick your greens. You can use romaine lettuce, or if you want a mild bitterness to contrast with the sweetness of the dressing, use iceberg lettuce. The bright green of the iceberg lettuce and its frilly appearance also adds to the look of the salad, which I like. Wash the greens in cold water and dry them up in a salad spinner. Make sure that there is no excess water. Tear the leaves up. In a large bowl make a bed with the lettuce. Toss in the orange chunks and the slivers of onion (break your onion slices up). You don’t have to mix anything up at this point. Put the bowl into your refrigerator for about 30 minutes until chilled.

In a small bowl, mix together the balsamic vinegar, honey, and a pinch each of salt and pepper. It’s that simple! And when you’re ready to serve the salad, simply drizzle the dressing over the greens and you can dig in.

As I’ve explained, this salad recipe is fairly basic, and one which you can build upon. One way I change up this salad a bit is by tossing in hot shrimps and toasted cashews in butter. That way I have contrast between the cool salad and the hot shrimps.

Nothing like shrimps and cashews cooked in butter to kick things up a notch with this salad


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