Description:
Bright, fresh, and full of flavor — this Citrus and Herb Salad is the perfect dish for gatherings or family dinners.
Loaded with fresh greens, herbs, oranges, almonds, and blueberries, it’s a colorful combination of vitamins, antioxidants, and healthy fats.
The light citrus-honey dressing balances tangy and sweet notes beautifully, making this salad a refreshing complement to any main course — or a vibrant standalone lunch option.

Servings: 12

 Ingredients

Dressing

• 1 (3½-oz / 100-mL) jar capers, drained
• Juice of 2 oranges
• ¾ cup (180 mL) olive oil
• 2 tbsp (30 mL) balsamic vinegar
• 2 tbsp (30 mL) white wine vinegar
• 1 tbsp (15 mL) honey-Dijon mustard
• Salt and black pepper, to taste

Salad

• 1 head romaine lettuce, roughly chopped
• 1 head Bibb lettuce, roughly chopped
• 1 head green leaf lettuce, roughly chopped
• 1 bunch arugula, roughly chopped
• 1 bunch watercress, roughly chopped
• 1 bunch cilantro, roughly chopped
• 1 bunch basil, roughly chopped
• ¾ cup (60 g) grated Asiago cheese
• ½ cup (125 g) slivered almonds, toasted
• 1 navel orange, segmented and cut into bite-size pieces
• 1 pint (345 g) blueberries (optional)

 Instructions

1. Prepare the Dressing:
   Combine all dressing ingredients in a jar. Seal tightly and shake well until fully emulsified.
2. Assemble the Salad:
   Mix all chopped greens and herbs in a large bowl. Pour the dressing over and toss gently to coat evenly.
3. Add Toppings:
   Garnish with Asiago cheese, toasted almonds, and orange pieces. Add blueberries if desired for a hint of sweetness.
4. Serve Fresh:
   Enjoy immediately as a colorful side or light main course.

Tip:
If oranges aren’t available, you can substitute extra blueberries for a burst of flavor and antioxidants.

🌿 Nutrition Highlights

✅ Packed with vitamin C, antioxidants, and healthy fats
✅ Supports immune health and skin vitality
✅ Excellent as a hydrating summer salad or party dish

Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD.