You’re right to think that, but we’re all about helping you cook simpler and smarter in the kitchen, and that means simple recipes that will help you get dinner on the table in no time. Sometimes things can be so simple, they’re often overlooked.
Besides, spring is finally here, and won’t this be a light and refreshing way to spring into dinner?
But most of all, the main reason we needed to share this recipe is because of the Asian Vinaigrette that goes absolutely fantastic with this simple salad. It’s what makes the salad, and once you try this vinaigrette, you’ll want to use it in a ton of different salads!
It’s sweet, nutty, and savory, and overall, so flavorful. If you’ve been whipping up the usual balsamic or apple cider vinaigrette, then this dressing is a nice change for you. Just read what Kitchen Hero Matthew had to say about this vinaigrette:
“The dressing for the salad was so delicious and with the combination of the fruit made the salad perfect. Giving this 5-stars because I am saving the recipe for the dressing.”
We’re also getting some great oranges here in California now. They’re super sweet and tasty, so it just seemed like the right time to pull this recipe out. If you’re like us and have been buying oranges by the bulk, then segmenting them for a quick side salad is a delicious way to enjoy them.
And if you need any more ideas for ways to enjoy this Asian Vinaigrette, check out our 50 Salads for Every Season infographic. This vinaigrette was so good, we had to have it on this ultimate salad guide. Now, no matter what season, you’ll be able to flavor up any simple salad with this amazing dressing at any time of the year.
For More Smarts:
Make Once, Use Twice: Double up this vinaigrette and use half as a marinade. Marinate protein, such as steak or tofu, cook as desired (grill, sear, oven-roast), and add to this salad for a flavorful and filling entree salad.
We originally featured this side salad with our Steak Tacos with Chimichurri Sauce, which uses the vinaigrette both as a steak marinade and a salad dressing. This meal is the perfect fusion of cuisines, with Asian flavors from the vinaigrette, and a taste of Mexican cuisine from the chimichurri sauce and tacos.
Segmenting removes the bitter white pith from any citrus fruit, and it looks great on the plate as well. Here’s how to segment (or supreme) citrus:
A healthy, homemade vinaigrette is never far from your fingertips if you have your pantry stocked with the essentials. Oil, soy sauce, rice vinegar, and brown sugar are must-have’s in our pantry. They get used often, so they’re worth the investment!
For more pantry smarts, visit our ‘Pantry Essentials for Creating a Functional Kitchen’
- Asian Vinaigrette:
- Garlic – 1 clove, crushed
- Soy sauce – 2 1/4 tsp
- Rice vinegar – 2 1/4 tsp
- Toasted sesame oil – 1/2 tsp
- Brown sugar – 1/2 tsp
- Cooking oil – 2 1/2 Tbsp
- Citrus Shallot Salad:
- Oranges (medium) – 2, segmented
- Shallots (small) – 1 bulb, sliced
- Baby spinach – 4 oz
- Make vinaigrette – Crush garlic. Whisk with soy sauce, rice vinegar, toasted sesame oil, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
- Oranges / Shallots – Prep as directed. (Can be done up to 3 days ahead)
- Dress oranges, shallots, and spinach with the Asian vinaigrette, and enjoy with a dish like our Steak Tacos with Chimichurri Sauce.