Orange and Green Meanies
A citrusy salad dressed in orange makes for an amusing Halloween centerpiece. Hand-carved oranges are filled with a fresh mixture of DOLE® Organic Spring Mix, papaya, lentils, pumpkin seeds and hazelnuts, tossed in an orange vinaigrette. Top with alfalfa sprouts to complete this spooky look.
Ingredients
- 6 large oranges
- 1 pkg. (5 oz.) DOLE® Organic Spring Mix
- 1 cup diced red papaya
- 1 cup cooked red lentils
- 1/2 cup pumpkin seeds
- 1/4 cup chopped hazelnuts, toasted
- Orange vinaigrette (see recipe below)
- 2 cups alfalfa sprouts
Directions
- Cut jack-o’-lantern face into each orange. Cut off top and hollow out flesh inside, reserving flesh and juice for the vinaigrette. Set aside.
- Toss together DOLE® Organic Spring Mix salad blend, papaya, lentils, pumpkin seeds, hazelnuts and orange vinaigrette. Fill each hollow orange with one cup salad mixture. Separate sprouts into six bunches. Press one bunch into the top of each orange, like wild hair. Arrange on a platter or table!
Orange Vinaigrette Dressing: Whisk 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon white balsamic vinegar and 1 teaspoon chopped fresh mint. Season to taste with salt and pepper.
Tips & tricks
Hollow out the oranges and cut each one into a fun jack-o’-lantern face. Cover them with a damp towel until you are ready to fill them. They will hold beautifully in the refrigerator for about a week.