Eating wholesome foods are good for the health of your family, we all know this, yet getting the kids to eat green leafy vegetables is difficult at best. But if you can add a splash of flavor to a new recipe they will eat it up and thank you for it. This Spring Citrus Salad uses every trick I could think of to get flavor and nutrients that we all need.
Let’s start with some lean chicken breast we’ve already cooked for a familiar taste. Once we get the garden planted we’ll be able to use our own fresh picked leafy lettuce but for now I’ll just need to be content with some organic spring mix.
Add some red onion for a little bite along with the radishes sliced paper thin so they don’t even know they are there and all that’s left to do is season it with a pinch of kosher salt and a little cracked black pepper.
Now we want to keep things light but still accent the natural flavors of all the good vegetables we’ve added, so let’s top it with a flavor packed vinaigrette. Using some good quality olive oil with some familiar Asian inspired flavor we tied them all together with a splash of Nakano Rice Vinegar.
- 2 boneless, skinless chicken breasts, cooked and cubed
- 4 - 6 cups Organic Spring lettuce mix
- ¼ of a red onion, sliced paper thin
- 3 or 4 radishes, sliced paper thin
- 1 orange, skinned and sectioned
- Kosher salt and cracked black pepper to taste
- 3 ounces Nakano Rice Vinegar
- 7 ounces olive oil
- 1½ ounces soy sauce
- ¼ teaspoon ground ginger
- 1 clove of garlic, minced and pressed
- Add all the ingredients for the salad to a large bowl and toss to mix. Add salt and pepper to taste.
- Add all the ingredients for the vinaigrette to a sealable bottle.
- Serve chilled, shake the dressing to blend immediately before serving.
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Disclosure: I’m a Mizkan Blogger Advocate and this is a compensated post. All the opinions and photos are my own.