Orange and Basil Salad

This recipe comes from Padma Lakshmi. It was published in Glamour a few winters ago. We tweaked the recipe a bit to make it Greek, but here is the original recipe and dressing. We use the dressing on all kinds of salads!
Orange/Basil Salad
Combine 4 oranges, sliced into semicircles, with 1 sliced red onion, 1 cup dried cranberries, 3 ounces spinach leaves, 3 cups fresh basil leaves, and 1 cup roasted salted pumpkin seeds (pepitas).

Our variation:

We omit the oranges and add green grapes, sliced in half. We keep the onion and cranberries and spinach, but we do not add basil. Instead, we add olives and feta cheese. We keep the pumpkin seeds, and it’s fantastic!

For the dressing:

Combine 1/4 cup olive oil, 2 tbsp. balsamic vinegar, and 1 tbsp. lime juice, along with a pinch of ground pepper and salt.


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