The combination of the fresh citrus with the bite of the red onion makes this salad a delicious accompaniment to any fish or poultry dish. Try it alongside the Citrus Macadamia Nut Sole (recipe here) or Savory Baked Chicken Legs (recipe here).
4 cups mixed greens
1/2 cup cooked beets, sliced into matchstick-sized pieces
1/2 of a blood orange, segmented, or other citrus
4 mushrooms, sliced
2 thin slices of red onion
2 tablespoons sliced almonds
Juice of 1 orange
2 tablespoons extra-virgin olive oil
Sea salt and black pepper to taste
Leave out the mushrooms and onions.
CHANGE IT UP
Use any kind of fruit to pair with this salad. Blood oranges were in season when I created it, but apples or berries would work well too!
Place mixed greens on a large salad plate.
Top the mixed greens with the beets, blood orange segments, white button mushrooms, red onion, and sliced almonds.
Squeeze the orange over the salad, and top with extra-virgin olive oil, sea salt, and black pepper to taste.