Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette!

Serves 4

1/4 c. olive oil

1-1/2 T. white Balsamic vinegar

1/2 t. onion powder

1 tiny pinch powdered saffron

fresh finely ground black pepper

salt to taste

8 c. crisped torn greens (butter and bronze lettuce, or field greens)

2 oranges, peeled and segmented

In large bowl combine olive oil, vinegar, onion powder, saffron and black pepper. Stir briskly with fork till thickened, then salt to taste.

Place greens into dressing, toss gently and serve.

Notes: Sometimes simple is all we want. Go easy with the saffron; a speck is all you need.

To segment orange: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run the knife between each membrane on either side of each segment of fruit, moving from tip to tip. Lift out each segment.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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