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Green Salad with Ginger and Apples
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have some cooked cooled black beans or peas, add them to this as well for a nice hearty salad or main dish.
1 bunch fresh greens, such as spinach, baby greens, romaine and more!
2 oranges
1-2 apples
3-4 dried dates (or fresh or dried figs)
2-3 slices candied ginger root, diced
3 - 4 tablespoons extra-virgin olive oil
sprinklings of sea salt and freshly ground pepper
beans,peas, nuts, seeds and etc. as desired!
Wash and dry the greens, tearing up larger leaves as needed and place in a beautiful bowl. Zest the oranges and toss the zest into the greens. Squeeze one orange, saving all of the juice in a measuring cup. Peel and remove orange segments from second orange and cut into chunks. Core and chop apples and add to oranges and toss to coat apple pieces with the juicy orange pieces to keep them from darkening. Toss into the greens, add chopped dates or figs, and toss in the candied ginger. Whisk olive oil into the reserved orange juice and pour over mixture and toss gently. Sprinkle with salt and pepper, adding any beans or peas as desired and serve.
Recipe created 2002-03-18.
