Sunshine Salad

Submitted by Kenna Rathai, Eastern Illini Electric Cooperative

Sunshine Salad

Course Salad
Cuisine American


  • 2 T. marmalade
  • 1-1/2 lemons juiced
  • 1/2 c. olive oil
  • Salt and freshly ground black pepper
  • 1 bag baby spinach
  • 1 bag arugula
  • 2 navel oranges peeled and thinly sliced
  • 1/2 c. red onion thinly sliced
  • 1/2 c. chopped hazelnuts, toasted (I substituted walnuts)


  • Whisk together the marmalade and lemon juice in a small bowl.
  • Whisk in olive oil, salt and pepper.
  • Toss greens with oranges and onions in a large bowl.
  • Season with salt and pepper.
  • Top with hazelnuts.
  • When ready to serve, toss with dressing (may not need all of dressing).