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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
Crumbled feta cheese
Dressing: olive oil and orange juice; or olive oil, vinegar and tangerine zest
Keep the orange theme going with:
Orange cherry or grape tomatoes
Orange bell peppers
Sweet potatoes, roasted and sliced or diced
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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