Spring Greens and Fruits Salad
Recipe and photo by Tami Ganeles Weiser
servings (16 cups total)
Prep Time: 20 minutes Cook Time: 0 minutes
This leafy green salad is surprisingly hearty with the addition of walnuts and feta. Serve as a light lunch or dinner, or as an accompaniment to a protein- or carb-rich meal.
8 cups baby spinach
4 cups baby kale
4 cups romaine hearts, torn
4 blood oranges, peeled and segmented
1½ cups strawberries, quartered
1½ cups low-sodium feta cheese, crumbled
¾ cup kalamata olives, pitted and quartered
½ cup (57 grams) walnuts, toasted and roughly chopped
¼ cup plus 1 tablespoon (2½ fluid ounces) fresh lemon juice
2 tablespoons orange juice, blood orange preferred
Grated zest of 1 lemon
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup extra virgin olive oil
¼ cup toasted walnut oil
- Toss the spinach, kale, and romaine in a large bowl. Add the remaining salad ingredients.
- Whisk the lemon juice, orange juice, lemon zest, pepper, and salt in a separate bowl. Slowly add the olive and walnut oils in a steady stream, whisking constantly to emulsify.
- Toss the dressing with the salad and serve immediately.