Baby Greens Salad with Whole Citrus Vinaigrette

This baby greens salad is part of My Chef Nancy Jaworksi’s Heart Healthy Valentine’s Dinner for 2 meal. The delicate salad base is perfectly complemented by the vinaigrette, which features Branch & Vine’s blood orange olive oil.


Baby Greens Salad with Whole Citrus Vinaigrette
Recipe type: Salad
This salad for two is heart healthy. The dressing serves 8 while the salad makes enough for 2.
  • Dressing:
  • ½ lemon, peeled and seeded
  • ½ orange, peeled and seeded
  • ½ shallot, peeled
  • Sea Salt and Pepper
  • ⅓ cup Branch & Vine blood orange olive oil
  • Salad:
  • 1 cups Baby Spinach Leaves
  • ½ cups Baby Kale
  • 6 Mushrooms – sliced
  • 3 thin slices of red onion
  • 1 Orange (Mineola or Clementine) peeled and sectioned.
  1. For Dressing: Place fruit and shallot in blender. Run at high speed until fruit is smooth. With the blender running, add the olive oil in a thin, steady stream. Dressing will be thick. Add salt gently and pepper liberally. (Makes 8 servings)
  2. For Salad: Toss greens, mushrooms and onion with about 2 T. dressing. Add citrus pieces on top.

Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.