Cornucopia Salad with Blood Orange Vinaigrette


  • 1 bag of mixed salad greens or spinach
  • 1/4 cup mandarin oranges
  • 1/4 cup dried cranberries
  • 1/4 cup slice almonds
  • Blood Orange Olive Oil 
  • Cranberry Pear White Balsamic Vinegar 

Start with a large bowl of Mixed Greens or spinach.

Add Mandarin oranges, dried cranberries and sliced almonds and mix together evenly.

To make the vinaigrette, combine 50% Blood Orange Olive Oil and 50% Cranberry Pear Balsamic. Shake vigorously to emulsify. Pour over salad and toss. Serve immediately.

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