Orange Scallion Vinaigrette Salad

Ingredients

• 1 (11-ounce) can mandarins in light syrup, drained and liquid reserved
• 4 scallions (green onions), green and white parts, thinly sliced
• ¼ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar or rice wine vinegar
• 1 tablespoon Dijon mustard 2 teaspoons honey
• ¼ teaspoon kosher or sea salt ¼ teaspoon black pepper
• 2 heads romaine lettuce, chopped (about 10 cups)

Instructions

1. 1Reserve the scallion and romaine stems for replanting if desired.
2. 2Measure three tablespoons of the reserved mandarin orange liquid into a blender, saving any extra juice for another use.
3. 3Keep the drained mandarin oranges aside until you are ready to assemble the salad.
4. 4Add the sliced scallions, olive oil, vinegar, mustard, honey, salt, and black pepper to the blender, then process the mixture until completely smooth.
5. 5Place the chopped romaine lettuce into a large serving bowl, add the reserved mandarin oranges, and drizzle half of the blended dressing over the top before tossing well to coat.
6. 6Transfer the remaining vinaigrette to an airtight container and refrigerate it for up to one week.
7. 7Save the leftover dressing to serve over future salads or mix into cooked short pasta.
8. 8Prepare the leftover root ends for regrowth by gathering the trimmed scallion and romaine bases.
9. 9Set up a small indoor growing station for the vegetable scraps.
10. 10Trim the romaine stems leaving about two inches at the base, and cut the scallion roots leaving about one inch.
11. 11Place the trimmed ends upright in a small glass filled with one inch of water and set the glass near a sunny window.
12. 12Replace the water daily to encourage fresh scallion sprouts and new romaine leaves.
13. 13Taste the dressed salad and adjust the seasoning with extra salt or pepper if needed.
14. 14Serve the salad immediately while the romaine remains crisp.

Nutrition

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