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This healthy, delicious winter salad is paired with a homemade creamy orange-ginger dressing. Easy to prepare and ready in 15 minutes!
Orange-Ginger Dressing
Orange-Ginger Dressing: Place all ingredients into food processor/blender and process until creamy. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Taste for flavor, add the other half of the garlic clove if needed. Makes about 3/4 cup. Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
Salad: Peel the oranges, and slice width wise into 1/4 inch slices, or simply break them up into wedges. Serve individual salads with 1/3 of the leafy greens, 1/3 cup of cooked quinoa, 1 tablespoons pomegranate seeds, 1 teaspoon red onion, slices of 1 tangerine and chopped mint. Add a helping of dressing over top, mix together and enjoy!
For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoon of fresh minced ginger, mix and top on your salad.
Soak cashews in 1 of 2 ways:
RECOMMENDED EQUIPMENT: I love my NutriBullet for small jobs like making dressing (affiliate links).