The colors of our Petite Lettuce Leaves are striking on their own — but add bright segments of citrus like blood oranges or tangerines, and the salad becomes spectacular!
To echo the fruit, we've dressed the leaves with the light, vibrant flavor of a simple citrus vinaigrette with a hint of refreshing mint. If you like a bit of crunch in your salads, chopped toasted pecans or hazelnuts are a nice touch.
fresh tangerine or orange juice
chopped fresh mint
1 ½ Tbsp
fresh lime juice
extra-virgin olive oil
1 ½ tsp
red wine vinegar
Salt and freshly ground black pepper (to taste)
Earthbound Farm Organic Petites Lettuce Leaves (cut into 1-inch wide strips)
(packed) fresh mint leaves
blood or Cara Cara oranges (segmented: see the tip below)
tangerines (peeled and separated into segments)
chopped toasted pecans or hazelnuts (optional)
To make the vinaigrette, place all of the ingredients in a small glass jar and seal tightly. Shake the jar vigorously to combine. Set aside at room temperature. The vinaigrette can be made 3 days ahead of serving and refrigerated. Bring to room temperature and shake vigorously before using.
Place the lettuce and mint leaves in a large bowl and toss to combine. Add half of the vinaigrette and toss to coat the leaves, adding more dressing as desired. Arrange the greens on a platter or divide among 4 plates. Arrange some of the orange and tangerine segments on the greens and drizzle with some of the vinaigrette. Sprinkle with the nuts, if using, and serve immediately.
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