Roast Beef and Moro Orange Salad with Citrus Dressing
Oranges and roast beef make a refreshingly light lunch or dinner.
Yield: 4 servings
- 5 medium Moro oranges
- 4 cups torn lettuce leaves
- 3 cups rare roast beef strips
- 1 cup thinly sliced half-rings of red onion
- Citrus Dressing (See below)
- 8 avocado slices
Cut the oranges into halves. Cut the pulp from the white membrane of the orange halves with a small sharp knife. Slice the pulp thinly crosswise. Combine with the lettuce, beef and onion in a large bowl and toss to combine. Pour the dressing over the salad and toss gently to coat. Spoon the salad onto 4 plates. Garnish each with 2 avocado slices.
- 1 Moro orange
- 1/3 cup vegetable oil
- 1 tablespoon lime or lemon juice
- 1 tablespoon shredded orange peel
- 1 tablespoon snipped fresh chives
- 1 teaspoon sugar
- 1/4 teaspoon pepper
Cut the orange into halves. Squeeze the juice; you should have about 1/3 cup. Combine the juice with the oil, lime juice, orange peel, chives, sugar and pepper in a jar with a tight-fitting lid. Cover and shake vigorously.
This recipe is compliments of "The Purple Kiwi Cookbook" by Karen Caplan.
Learn about Blood Oranges.
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