Citrus Herb Salad
By Published: February 1, 2013
- Yield: 4 Servings
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons orange juice fresh
- 2 tablespoons Champagne vinegar
- 1 teaspoon orange zest
- 2 tablespoons fresh basil minced
- 1/2 teaspoon agave nectar organic
- 1/8 teaspoon black pepper
- 1 16-oz package spring green mix
- 2 clementines peeled, separated into sections
- 1 radish sliced
- 16 pecan halves toasted
Instructions
- Place the oil, juice, vinegar, zest, basil, nectar, salt and pepper in a jar with a tight-fitting lid. Shake to emulsify. Evenly divide the greens, clementines, radishes and pecans onto chilled salad plates. Sprinkle liberally with the dressing and serve immediately.
