Juicy naval oranges are abundant in our local orchards just in time for winter holidays. How many of us recall that familiar fragrant sphere in the toe of our Christmas stocking or at the center of our Hanukkah table? Sadly, most of our oranges are exported to locations where buyers are compelled to buy oranges for taste rather than appearance. Visit a local farmers’ outlet or market and treat yourself to delicious, juicy, not-too-pretty, local oranges. Aside from gracing your healthy table with potassium, anti-oxidants and fiber, oranges are the centerpiece of tradition and celebration. Happy healthy holidays!

Ingredients
1 pound fresh Naval oranges
1 teaspoon minced Shallots
4 cups fresh greens: spinach, arugula or very dark lettuces

Dressing:
2 teaspoons orange marmalade
2 tablespoons sherry or champagne vinegar
2 teaspoons canola or mild olive oil
½ teaspoon dijon mustard
¼ teaspoon salt
Freshly ground pepper to taste

Preparation
Peel and section oranges over a bowl, reserving juice. Combine juice, shallots and all dressing ingredients in a dish and whisk. Arrange greens on a platter or in individual dishes. Arrange orange sections over greens and drizzle with dressing. Serve immediately.

Nutritional Details:
Number of Cups: 5
Calories per cup: 57
Total Vegetable Servings: 4
Total Fruit Servings: 4

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This entry was posted on Tuesday, December 22nd, 2009 at 4:36 pm and is filed under Holiday Collection. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.