Green Salad With Orange Marmalade Dressing and Toasted Almonds

By amaliana

Ingredients

• For The Salad:
• 5 ounces lightly packed arugula(about 8 cups)
• 5 ounces light packed mesclun greens(about 8 cups)
• 8 medium radishes(about 4 ounces), sliced thin
• 1 cup sliced almonds, toasted
• For The Dressing:
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons orange marmalade
• 3 tablespoons sherry or red wine vinegar
• 1 medium shallot, minced(about 3 tablespoons)
• 1 teaspoon minced fresh thyme leaves
• Salt and ground black pepper

Details

Servings 12

Preparation

Step 1

1-2 Days Ahead

Make the dressing. Shake all the ingredients together in a jar with a tight-fitting lid and refrigerate for up to 2 Days.

1 Hour Before Serving

Prep the salad: Let the vinaigrette sit at room temperature to allow the oil to liquefy. Toss the salad greens and radishes together in a large bowl, cover with damp paper towels, and refrigerate until needed.

5 Minutes Before Serving

Dress and finish the salad: toss with the dressing and sprinkle the almonds over the top.