Mixed Greens With Citrus Ginger Vinaigrette

salad with mangos and nuts, lettuce

This leafy greens salad features an oil and acid-based dressing that is so simple to make, and you probably have all the ingredients in your fridge or pantry! Gather up the ingredients, give a few shakes and you have a bottle of a delicious homemade salad dressing! This dressing combines the favourite flavours of orange, sesame, garlic and ginger which make it a nice light-tasting dressing that does not overpower the other salad components.

Perfect for alfresco dining, this assembly of fresh produce is gorgeous and tasty—no cooking required. Great for barbecues or as a light meal on its own.

This recipe features fully-automated, high-density lettuce grown in a vertical farm using touchless technology. Controlled environment agriculture (cea) ups the quality of each and every plant, utilizing and revolutionizing the very best of future farming.


  • 1 Tbsp fresh ginger, peeled and finely minced
  • 2 garlic cloves, finely minced
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • Juice of 1 clementine (about ¼ cup)
  • 1 Tbsp sugar or honey
  • ¼ cup avocado or canola oil
  • 2 clementines, peeled and sectioned
  • ¼ each red, yellow and orange bell pepper, stemmed, seeded and sliced
  • Sliced almonds or sesame seeds (optional)


Prepare the vinaigrette: Place all ingredients in a jar with a tight-fitting lid. Shake until mixture is well blended.

Prepare the salad: Place the greens on a plate. Arrange the orange slices and peppers over the top. Sprinkle with toasted almonds or sesame seeds. Drizzle with vinaigrette to taste.

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