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Green Salad with Vanilla-Citrus Vinaigrette

Total Time

Prep/Total time: 30 min.


8 servings (1-2/3 cups vinaigrette)

Just thinking about this refreshing medley makes my mouth water! The sunny, citrusy salad is a variation of a recipe my mother shared with me years ago.


  • 2/3 cup orange juice
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 2-1/2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon grated lime zest
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 teaspoon salt
  • 2/3 cup canola oil
  • 1/4 cup chopped pecans
  • 1 teaspoon butter
  • 2 tablespoons sugar
  • SALAD:
  • 8 cups spring mix salad greens
  • 1-1/3 cups chopped celery
  • 1-1/3 cups orange segments
  • 1/3 cup chopped red onion
  • 1/3 cup minced fresh cilantro


  1. Place the first ten ingredients in a blender. While processing, gradually add oil in a steady stream. Store vinaigrette in an airtight container in the refrigerator.
  2. In a small heavy skillet, cook pecans in butter over medium heat until toasted, about 3 minutes. Sprinkle with sugar. Cook and stir 1-2 minutes longer or until sugar is melted. Spread on foil to cool completely.
  3. Just before serving, combine the greens, celery, oranges, onion and cilantro in a large bowl. Drizzle with 3/4 cup vinaigrette; toss to coat. Refrigerate remaining vinaigrette for later use. Sprinkle with pecans.

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