Refreshing Summer Brunch Salad (Blood Orange Olive Oil, Orange Guava Balsamic Vinegar)

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Light salads are just the ticket during the "dog days of summer". Easy ingredients with minimal preparation lets you focus on outdoor time relative to kitchen time. The trick for this salad is to eat your veggies raw, they are great just as they are.

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To make this salad you will need:
1. Baby power greens like spinach, chard, kale and arugula.
2. Raw summer sweet corn removed from the corn.
3. Defrosted petite peas.
4. Raw sugar snap peas, I cut in long way for a pretty look, but you can also cut them into bite sized piece.
5. Slices of fresh blood oranges.
6. Roasted pine nuts. Raw nuts can be roasted in a non-stick pan on a stovetop in a minute or two.

For the dressing, whisk together equal parts of enfuso blood orange olive oil and orange guava balsamic vinegar to create an emulsion.

Layer your ingredients on a plate. Drizzle with dressing. Add salt and fresh cracked pepper to taste. Serve with crusty crackers, cheese and fruit jam for the perfect summer brunch..

Substitutions:

  • Try this with jalapeno olive oil for a spicy treat.

  • Use any nut or seed you prefer like pecans or roasted sunflower seeds.

NOTE: Served with a refreshing ginger and orange guava mocktail.
Pour ginger ale over ice, drizzle generously with with orange guava balsamic vinegar and add slices of blood orange.