Blood Orange Salad
Serves 3

What a fun salad! The sweetness of the blood oranges is balanced perfectly by the saltiness of the feta cheese and the dressing. The walnut pieces add texture to the whole thing. Once you get the hang of cutting the oranges into thin rosettes, the salad is super easy.

- Jessica Siegel, Registered Dietitian

Ingredients
3 blood oranges, divided
4 teaspoons Napa Valley organic olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 package Epic Roots māche rosettes salad greens
½ cup Athenos reduced fat crumbled feta cheese
3 tablespoons Flanigan Farms walnut pieces

Directions
– Cut about a third of the end off of one orange and squeeze out one tablespoon of juice. Add it to a small cup. Add 4 teaspoons of olive oil and salt and pepper. Wisk together and set aside.
–For the remaining two and two thirds oranges, slice enough off the top and bottom so that the tips of the segments are exposed, then use a small knife to cut off the skin and all the pith using downward cutting strokes. Turn the orange on its side and slice through crosswise, making several thin star-like slices. Set aside.
– Just before you are ready to serve the salad, toss the māche, feta, and walnuts with the dressing. Arrange all of the orange slices on top of the salad and serve.

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