Power Greens Salad with Cara Cara Orange, Almonds, and Parmesan

I have to admit, I get excited about salad. That probably makes me a boring person, but when I put the right ingredients together on my salad plate, ingredients that produce a symphony of flavors, it makes me happy.
Yes, salads can be boring. Iceburg lettuce with shredded carrots, anyone? But they can also be amazing. And I can’t think of a better way to up your vegetable intake, especially the leafy green variety we all need a lot of, then to add salads to your life.If you haven’t gotten excited about salads yet, give this one a try. Nothing boring here. Baby power greens, with their superb nutritional profiles, are the base of this salad. But the stars are the fresh and bright Cara orange, salty roasted almonds, and parmesan cheese that work together to create a flavor combination that will beg you to keep this one on your regular rotation.
As written, this recipe is enough to make one very large main course salad or three smaller side salads. Feel free the double the recipe, as necessary, to suit your serving needs.

Power Greens Salad with Cara Cara Orange, Almonds, and Parmesan

There is nothing boring about this salad!

• Author: Healthy Happy Mama
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 to 3 servings 1x
• Category: Salad
• Cuisine: American

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Ingredients

4 cups baby power greens blend (baby spinach, baby kale, and baby chard—you may substitute one of these baby greens if you can’t find such a blend)
1 large Cara Cara orange, supremed (instructions in recipe)
1/2 cucumber, sliced and then quartered
2 tablespoons almonds, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons parmesan cheese
coarse salt and pepper

Instructions

In a medium bowl, combine the greens, cara cara orange, cucumber, and almonds. {To supreme the orange: turn the orange on its side, and cut off each end.  Then use the knife to remove the rind.  You want to cut off all of the pith while reserving as much meat as possible.  Now the orange is ready to slice.  I sliced and then cut it into smaller pieces.}
In a small bowl, whisk together the oil and vinegar. Add the parmesan cheese and mix well.
Drizzle the dressing over the salad and toss well to evenly coat the leaves.
Plate each salad and top with coarse salt and freshly ground black pepper. Enjoy!

Nutrition

• Serving Size: 1 serving (whole recipe)
• Calories: 309
• Sugar: 16g
• Sodium: 135mg
• Fat: 20g
• Carbohydrates: 27g
• Protein: 7g

Keywords: Green salad