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Mixed Greens with Orange-Ginger Vinaigrette
One of the all-time most requested Chico recipes, guests rave about the dressing on this salad. It's simple, sweet, and refreshing. Through the years it has become a nostalgic favorite. For best flavor, prepare the vinaigrette a day or two in advance of serving this salad.
Zest and juice of 1/2 orange
2 tablespoons minced fresh ginger
Juice of 1/2 lemon
1 cup red wine vinegar
2 teaspoons ground black pepper
1/4 cup orange juice concentrate
1/2 cup sugar
1 cup canola oil
1/2 cup extra virgin olive oil
1 pound mixed greens
1 carrot, peeled and grated
2 tomatoes, quartered
1/4 cup sliced scallions
1 cup croutons
To prepare Orange-Ginger Vinaigrette: Combine zest and juice of half an orange, ginger, lemon juice, red wine vinegar, black pepper, orange juice concentrate, and sugar in a blender, turn to high speed. Combine canola and olive oils; while machine is running, drizzle in oil mixture slowly. Let dressing sit at room temperature for one to two days.
Arrange greens on individual serving plates Top with carrots, tomatoes, scallions, and croutons. Top with Orange-Ginger Vinaigrette.