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I think I am finally sick of winter greens.  Kale and collards have graced our table 2-3 times a week, all winter long.  I don't know if it's the word March or just other first beginnings of springtime ( we have actually seen a bird despite the 2+ feet of snow still on the ground) that have made me crave my first non-hearty green salad.  So, this is sort of a two-part recipe using an orange vinaigrette in 2 different salads.

Part 1 (AKA Friday night):  Yesterday at work someone handed me 6 oranges that her mother had sent her from Florida as part of a 20 lb. package.  She knew she wouldn't get through them before they went bad, so I was the lucky recipient.  I was barely home before one was peeled and eaten. These oranges were the best- the sweet juice was just dripping down our chins as we ate our first.    My next immediate thought was...beets.  Beets and oranges can be a perfect match.

Mesclun salad with beets and orange vinaigrette- serves 4 veggie loving adults

4 large handfuls of mesclun

2 beets 

2 oranges

Does Leap chevre

Orange Vinaigrette

1/4 cup freshly squeezed orange juice (divided)

1/4 cup olive oil

1/2 lemon (juiced)

1 tsp raw honey

1 shallot minced

salt & pepper

Place mesclun in a large bowl.  Peel raw beets and then grate beets into a separate small bowl, top with a tablespoon of orange juice and let sit while you prepare the rest of the salad.  Chop peeled oranges and set aside.  To prepare vinaigrette, place remaining orange juice, lemon juice, olive oil, honey and minced  shallot into a food processor (or use a hand blender)  and process until well blended.  Add salt & pepper if desired.   Toss mesclun with enough vinaigrette to cover lightly.  Add beets, oranges and chevre. 

**Sorry, no picture was taken, but not only did it look pretty, it got good reviews as well.

Part 2 (AKA Saturday night):   Our friends are having a bbq tonight, despite the crappy weather.  And by bbq, I mean someone will run out to the grill, throw on some meat, run back inside, have a drink, run back outside, flip the meat, run back inside.....All the consuming will be done indoors, at least for another month or two.  Nonetheless, the change of menu is enticing and tonight will be grilled fajitas.  I am bringing a bean salad..with an orange vinaigrette.  

Black Bean and Mango Salad- serves enough to bring to a bbq

Ingredients

2 cans black beans

1/2 cup corn kernels

1/2 pint cherry tomatoes, quartered

1 mango peeled and chopped

shallot (minced)

1/2 lime juiced

*orange vinaigrette

Combine black beans though lime juice  in a medium bowl.  Toss gently.   Drizzle enough orange vinaigrette to lightly coat salad and toss again.  Refrigerate for a couple of hours for best results.