Have summer time anytime of the year with this salad!
Pair with half of a sandwich and you have a light meal that will cheer you up even on the dreariest winter day!!! Enjoy!
1 box of fusilli pasta (12oz)
6 Tablespoons olive oil
4 seedless oranges
1 tsp walnut oil
3 tablespoons of balsamic vinegar
2 cloves of garlic, peeled and minced
Salt & Pepper to taste
1 small head of escarole (or can substitute with fresh Spinach leaves), washed and torn into bite sized pieces
toasted pine nuts (2 large handfuls)
3 tablespoons of cilantro
Boil noodles according package, add salt and 1 tsp of the oil to water. Make noodles al dente for a better salad.
Rinse noodles in cool water. Drain well and toss with olive oil to prevent sticking, set aside.
Peel 3 oranges so that no white flesh remains. Cut these crosswise into pieces 1/4 inch thick, discard these peels. (To save time, here, I’ve used mandarin oranges in the can and bought orange zest, found in the seasoning isle…)
Using a zester or grate, zet the remaining orange then juice this orange, set aside.
Whisk together the remaining 5 Tablespoons of olive oil, walnut oil, grated orange zet, orange juice, vinegar, garlic and salt and pepper to taste.
Add the cooked pasta, orange slices, escarole (or spinach), pine nuts and cilantro and mix well. Serves 6.