Cara Cara Orange Salad with Honey-Lime Vinaigrette

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
½ pound arugula greens, or other favorite spring green mix
1 cup microgreens
2 Cara Cara oranges
1 avocado, pitted and thinly sliced
½ cup toasted pumpkin seeds

Vinaigrette:
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup grapeseed or canola oil (or other preferred mild tasting oil)

Method:
1. Spread the greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the avocado slices.

4. To prepare the dressing, whisk together all the ingredients except the two oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. Drizzle vinaigrette over the salad and then season with ground pepper if desired. Garnish with the toasted pumpkin seeds.

Radicchio, Farro & Apple Salad

Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Ingredients:
1 head Chioggia radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
½ cup cooked farro
Garden Herb Vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper

Method:
1. Combine apple slices, fennel, radicchio and farro in a large bowl.

2. Pour about ¼ cup of the dressing over the salad and toss to combine.

3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.

Meyer Lemon-Garlic Kale Salad

Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup Meyer lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt

Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.

2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.

3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.

Radicchio & Apple Salad with Garden Herb Vinaigrette

Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Ingredients:
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper

Method:
1. Combine apple slices, fennel and radicchio in a large bowl.

2. Pour about ¼ cup of the dressing over the salad and toss to combine.

3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.

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