Grate 1 Tbsp zest from oranges. With a sharp knife, cut off peel and white part (pith) of oranges. Cut oranges in half, then slice. Add zest to bottled dressing; shake to mix.
Place salad blends and red onion in a large bowl. Add dressing; toss to mix and coat. Arrange on salad plates. Top with oranges and cheese; sprinkle with pumpkin seeds.
Note: To neatly slice a log of goat cheese, hold both ends of a length of sturdy thread, slide it under the log, then pull up each end and firmly cross the ends over each other.
Planning Tip: The pumpkin seeds can be toasted up to 1 week ahead. Bag and store at room temperature. The zest can be grated and added to the dressing, and the oranges and cheese can be sliced, up to 2 days ahead. Bag and refrigerate oranges and cheese separately with wax paper between cheese slices. Assemble just before serving.
Calories 285 Fat 21g Saturated fat 5g Cholesterol 4mg
Sodium 255mg Carbohydrate 20g Fiber 3g
This recipe has been added to the following public cookbooks:
Taste of Autumn,
Mo's on Line Cookbook,
Kid-Friendly Salads,
Sheila's Recipe Collection,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | WintersDianaL
11/25/08 07:38 AM | Family's FavoriteThis salad is awesome. It has become our family's favorite. Everyone requests this salad for all our special occasions. It is so easy to put together. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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