This crowd-pleasing summer salad is tossed with a refreshing orange basil vinaigrette that will leave you licking your salad bowl. Everyone who tries it asks for the recipe!
Fresh basil is packed with antioxidants, which are thought to help slow down the effects of aging, and may also help to combat against the negative effects of stress on the body. Paired with fresh orange juice, which is known for it’s high vitamin C content, this dressing adds even more nutrition to your already veggie-packed salads.
The fact that it tastes AMAZING is just a bonus.
I imagine this orange basil vinaigrette would be delicious over nearly any salad combination, using whatever seasonal produce you have on hand, but I decided to recreate a salad that Austin and I recently tried at a local pizza restaurant, which was topped with a sprinkling of walnuts, dried fruit, and gorgonzola cheese.
This combination is addictive, so I hope you’ll enjoy it, too!
IngredientsUS CustomaryMetric1x2x3x
Orange Basil Dressing
- 1/2 cup fresh orange juice
- 1/3 cup extra virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1/4 cup fresh basil leaves (tightly packed)
- 1.5 tablespoons raw honey
- 1/4 teaspoon fine sea salt
- black pepper , to taste
Salad
- 8 cups mixed greens
- 1/2 cup gorgonzola crumbles
- 1/2 cup raw walnuts
- 1/2 cup dried fruit (raisins, cranberries, etc.)
Instructions
- To prepare the dressing, combine the orange juice, olive oil, vinegar, basil, honey, salt, and black pepper in a blender and blend until smooth. Adjust any seasoning to taste and set it aside.
- To assemble the salad, toss together the mixed greens, gorgonzola, walnuts, and dried fruit in a large bowl. Add the dressing just before serving, to avoid wilting.
- Leftover dressing and salad should be stored separately in airtight containers in the fridge for best shelf life. They should keep well for up to a week, if you don’t eat it all before then.
Nutrition
Food Combining:
If you’re familiar with my food combining chart , you’ll notice that this salad isn’t perfectly combined. I’ve been known to make exceptions with food combining if it means I’ll enjoy eating my vegetables more, because to me, eating more veggies is always a good thing whether they are properly combined or not.
- Animal Protein: Shredded carrots, roasted zucchini, and gorgonzola (add meat, if you like)
- Nuts/Seeds/Dried Fruit: Shredded carrots, raw nuts or seeds, dried fruit
- Fresh Fruit: Sliced pears and avocado
Whichever toppings you choose, I hope this salad dressing will help you use up any fresh basil you have on hand. It’s a great excuse to eat more salads!
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Summer Salad with Orange Basil Vinaigrette
Ingredients
Orange Basil Dressing
- 1/2 cup fresh orange juice
- 1/3 cup extra virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1/4 cup fresh basil leaves (tightly packed)
- 1.5 tablespoons raw honey
- 1/4 teaspoon fine sea salt
- black pepper , to taste
Salad
- 8 cups mixed greens
- 1/2 cup gorgonzola crumbles
- 1/2 cup raw walnuts
- 1/2 cup dried fruit (raisins, cranberries, etc.)
Instructions
- To prepare the dressing, combine the orange juice, olive oil, vinegar, basil, honey, salt, and black pepper in a blender and blend until smooth. Adjust any seasoning to taste and set it aside.
- To assemble the salad, toss together the mixed greens, gorgonzola, walnuts, and dried fruit in a large bowl. Add the dressing just before serving, to avoid wilting.
- Leftover dressing and salad should be stored separately in airtight containers in the fridge for best shelf life. They should keep well for up to a week, if you don’t eat it all before then.
Nutrition
https://detoxinista.com/summer-salad-with-orange-basil-vinaigrette/
