during colder months. To make the vinaigrette even more orangey, grate a little
of the orange zest into it before you juice the orange!
Ingredients
For the orange vinaigrette:
2 tablespoons orange juice (try squeezed from a fresh orange)
2 tablespoons fresh lemon juice
1⁄4 cup olive oil
1 teaspoon salt
pinch black pepper
For the salad:
1 head romaine lettuce, washed and chopped
1⁄4 head red cabbage, cored and shredded
1 orange, peeled and pulled apart into sections
1⁄2 cup toasted pumpkin seeds (or another toasted seeds or nuts; optional)
1⁄4 cup grated cheddar cheese
Instructions
Make the orange vinaigrette: Put all the vinaigrette ingredients in a small
jar, screw the lid on tightly, and shake until well mixed.
Make the salad: Put all the salad ingredients in the bowl, add half the
vinaigrette, and toss well. Add more dressing to taste.
Serve right away. Leftover dressing can be refrigerated for up to 1 week.
