Sunday, March 31, 2013

Orange Parsley Salad with White Balsamic Vinaigrette

Orange Parsley Salad with White Balsamic Vinaigrette recipe by Barefeet In The KitchenSweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create the most refreshing salad I have ever tasted. I am almost sad to be telling you about this fantastic salad so late in the citrus season. The odds are good that I will be making this salad several times a week, until the very last of the clementines disappear from our stores.

I can not thank my sister enough for telling me about this salad and then passing on the recipe. She told me about it earlier this week and I have made this salad every single day since then, including twice on Thursday. Nope, I'm not joking at all.

I like my twist on the simple vinaigrette so much; I gave it a full post of its own yesterday. I can see using it for any number of salads in the future. Light, sweet, tangy and with just enough oil to coat the salad without weighing it down. I posted the recipe separately (here) as a double batch, just so I would have some left in the refrigerator for future salads.

Orange Parsley Salad with White Balsamic Vinaigrette
recipe adapted from my sister, Jenny, and her friend, Letta
(printable recipe)

1 head of green or red leaf lettuce, or 1/2 head of each, roughly chopped bite-size
1/2 bunch of Italian parsley, leaves only, about 2/3 cup, chopped small (about 1/3 cup chopped)
6 clementine or mandarin oranges, peeled, sectioned and then chopped in half
1/3 cup sliced almonds (caramelized or not*)
1/4 cup light flavored olive oil
2 tablespoon white balsamic vinegar or champagne vinegar
2 tablespoons white sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine. In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.) Toss with tongs or large spoons and them top with the almonds. Serve immediately. Store any remaining dressing in the refrigerator. Enjoy!

* I've made this both with and without caramelizing the almonds. The salad is awesome both ways. If you have an extra minute, the effort is worth it. For an every day salad though, I just toss in the sliced almonds.
Orange Parsley Salad with White Balsamic Vinaigrette recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Honey Mustard Dipping Sauce and Salad Dressing


  1. this sounds like the perfect salad!

  2. Quite delicious ;)
    I've left you something on my blog, check it out!
    Happy Easter

  3. This salad really is great - I think I've made it three times (with variations each time) since you posted the recipe. The dressing really is perfect. Just a question - here you list lemon juice but on the stand-alone dressing post, you list white balsamic vinegar. Have you made it with both? I used the white balsamic because that's what attracted me in the first place, but I can see where lemon would be interesting, too.

    1. That was a wacky typo. I don't know what I was thinking about when I wrote that. I've made loads of dressings with a lemon juice variation, but this one is definitely supposed to be the vinegar. The unique flavor comes from the sweet white balsamic. Thanks for catching that, Lisa!

    2. Thanks for the clarification. And you are so right - this is ridiculously delicious. I think I've had it about six times already with slight variations like kale instead of lettuce. The caramelized almonds are well worth the minutes to make them!

  4. Oh, muh darlin' Clementine!

    Sorry, couldn't help myself. The citrus kick and the balsamic dressing are making my mouth water.