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FOOD FUN: Orange Is The New Salad

Here’s a fun salad from chef Chef Todd Shoberg of Molina restaurant in Mill Valley, California. Just assemble these ingredients:

  • Romaine or greens of choice
  • Tangerine segments*
  • Shaved carrot†
  • Crumbled feta cheese
  • Dressing: olive oil and orange juice; or olive oil, vinegar and tangerine zest
  •  
    Additional Ingredients

    Keep the orange theme going with:

  • Orange cherry or grape tomatoes
  • Orange bell peppers
  • Mango
  • Sweet potatoes, roasted and sliced or diced
  •   feta-tangerine-burgundycarrot-molinarestaurantFB-230
    Add as much orange as you like. Photo courtesy Molina restaurant.
     
    And if you want to add some “old black” to the “new black,” garnish with black olives or grapes.

     
    *The Ojai Pixie tangerines are delicious right now. We got ours from Melissas.com.

    †Chef Todd used burgundy heirloom carrot (a burgundy skin and orange flesh), which adds another dimension of interest. Shave the carrots as thickly as you can, or use a knife.

      




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