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Fresh navel oranges are a terrific addition to healthful salads.

Chilean Navel Orange and Radish Salad

3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1 1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper

1. Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently.
2. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper.
3. Divide orange salad mixture equally among four salad plates; top with dressing.

Makes 4 servings.

Recipe and photograph provided courtesy of ARA Content.

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