Try this succulent summer citrus salad with sweet and sour dressing for a refreshing twist with garden greens!

Ingredients

• 1/2 cup extra virgin olive oil (the greener the better)
• 1/4 cup cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 to 3 crushed garlic cloves
• 3 or 4 navel oranges (or 1 to 2 red grapefruits)
• Romaine hearts for crunch
• Baby spinach leaves (amount as needed for up to 4 1-cup servings)
• Mixed field greens (amount as needed for up to 4 1-cup servings)

Directions

1. Wash the greens well, soak them in chilled water for 10 to 15 minutes, and dry them thoroughly.
2. Tear romaine hearts into pieces.
3. Toss in baby spinach leaves and field greens.
4. Place greens in an attractive wooden or glass bowl for an appealing presentation.
5. Combine olive oil, vinegar, lemon juice, sugar, salt, and garlic.
6. Vigorously process the mixture in a Cuisinart or blender until the sugar and garlic are well incorporated.
7. If the result is too thick, add a small amount of water.
8. Peel and segment the oranges and cut them crosswise into 1-inch chunks so they make a juicy impression. (If you use grapefruit instead of oranges, you should remove the membrane from each section).
9. Gently toss in orange or grapefruit sections.
10. Drizzle sweet and sour dressing over greens and oranges and toss well.
11. For added interest, you can sparingly add honey roasted nuts, salted cashews, or sweentened dried cranberries.
12. If you are watching your weight, be sure to calculate in the extra calories for the nuts, cashews, and sweetened dried cranberries.
13. For a larger salad, double the dressing.