I know what you are thinking…”oranges” and “spring” in the same sentence?
Yep, it is possible. And it is an amazing mix.
Heritage Reserve Oranges are now available in the Kansas City area at our local Price Choppers. Their growing and picking season is mid-February through the end of March. And because it is so short we are guaranteed with the same consistent sweetness in every piece of fruit. No more Russian roulette in the produce aisle!
Plus, these oranges are from the states vs South America…and that shorter transportation means a better quality product.
The other thing I love about Heritage Reserve is that it is a family operated farm. The LoBue Citrus Family has operated their orange orchard for over 75 years.
On a personal note, I was blown away with the quality of these oranges. I was sent a sample pack for review (and to create this recipe) and in the process ended up purchase five more bags because they were THAT GOOD and they were really good in a salad. (As you will see below.)
Spring Orange Spinach Salad
8 cups of spinach, washed
4 oz blue cheese, crumbled
1 small red onion, sliced into rings
1/2 cup slivered almonds, toasted
2 Heritage Reserve Oranges, peeled and quartered or sliced
2 chicken breasts, grilled (optional)
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup red wine vinegar
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon red pepper, crushed
1/2 teaspoon black pepper
1. Combine all “Dressing” ingredients into a bowl and mix. Put into a air-tight container and set aside.
2. In a large bowl, combine first four “Salad ingredients” and mix gently.
3. Add oranges and dressing and lightly toss.
4. Serve as a side dish, or add chicken as a full meal.
Here are more recipes from Kelly’s Kitchen.
Disclosure: This is a paid-recipe creation for Heritage Reserve Oranges. The written remarks are entirely my own. Want more information – check out my full disclosure statement.