I’m not sure if there are many other combinations of flavors that can surpass briny, tangy artichoke hearts (water packed) and bright, fresh, sweet orange. And the opportunity to use blood oranges, with their cherry/berry intensity; well, it was too good of a salad-making opportunity for me to pass up.
- Oven roasted carrots
- Marinated, baked tofu (Balsamic vinegar, Bragg’s Liquid Aminos, Basil, Dijon Mustard, honey)
- Water packed artichoke hearts
- Blood oranges
- Wasabi Peas
- Orange juice & zest
- White wine vinegar
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Crushed garlic clove
The tofu adds a chewy, toothsome protein, and warming it up just a bit, along with the oven roasted carrots, provides just enough of a temperature contrast to offset the crispy cool of the greens, artichokes, & oranges. The wasabi peas are crunchy and a little hot, and just a few, especially when eaten in the same bite as an orange slice, give a great snappy/sweet/tangy kiss to the salad.
When I popped off the lid of the container I use to toss the salad & dressing, the combined aromas of tangy brine and sweet citrus hit my nose like a bright light in a dark room. I couldn’t pile the salad into my serving bowl and grab my fork fast enough!