Autumn Salad
Salad for the season
Hit the fresh, juicy, and creamy notes this fall with this quick, delicious salad.
Autumn Salad
Serves 4
2 clementine or mandarin oranges
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
3 dates, pitted and thinly sliced
4 radishes, thinly sliced
1/4 cup Marcona almonds, halved
3 to 4 cups arugula
1/3 cup Champagne vinaigrette, or to taste. (I have a wonderful recipe in Just Cook With Sally on page 273.)
Peel oranges and slice. Pick out any pith, divide slices into individual sections, and place in a salad bowl. Add all other ingredients and toss with just enough dressing to bring the salad together.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
