My Mom’s Orange, Date & Almond Salad
Juicy oranges, sweet chewy dates, and crunchy toasted almonds on a bed of lovely greens.
When I was in junior high school, I took Latin. Every year, my Latin teacher would have a “Latin dinner” night where everyone was supposed to bring some food that the Romans would have eaten back in the days of the Roman empire. Most people brought things like lasagna or garlic bread … my mom (the dietician) thought we should bring salad. This salad was mom’s idea … I don’t know where she got the inspiration, but even as a young pre-teen girl, I thought it was the tastiest salad ever.
For a dressing, we just drizzled it with olive oil. When I remade it yesterday, I tried topping it with my Honey Lemon Ginger White Wine Vinaigrette. Either way, I think you are going to love this simple salad.
Now as I’m writing this, I’m wondering how it would taste with a few crumbles of goat cheese on there? I bet that would be delicious …
My Mom’s Orange, Date, & Almond Salad
- Mixed greens
- Oranges, peeled, sliced horizontally and cut into pieces
- Dates, chopped
- Almonds, toasted
- Olive oil or Honey Lemon Ginger White Wine Vinaigrette
Fill your salad bowl with mixed greens. Tuck the oranges and dates in amongst the greens, sprinkle with a few toasted almonds. Drizzle with a bit of olive oil or the vinaigrette.
Honey Lemon Ginger White Wine Vinaigrette
- 1/4 cup white wine
- 1/4 cup rice vinegar
- Juice of 1/4 of a lemon
- 2 Tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 2 Tablespoons spicy brown mustard
- 2 cloves of garlic, peeled and chopped fine
- 2 Tablespoons extra virgin olive oil
Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container.