Susan of Food Blogga
4 cups wild arugula
3 cups baby spinach
2 medium blood oranges, peeled and sectioned (about 1 cup)
10-12 fresh strawberries, hulled and sliced (about 1 cup)
1 medium mango, diced (about 1 cup)
1 tablespoon thinly sliced fresh mint leaves
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons toasted nuts (such as pistachios, pecans, or walnuts)
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh Meyer lemon juice (or regular lemon)
2 tablespoons freshly squeezed blood orange juice
1/4 teaspoon grated lemon zest
Salt and pepper, to taste
To toast the nuts, place them in a small, dry skillet over medium heat. Shake the pan handle back and forth for 1-2 minutes, or until the nuts are golden brown and aromatic. Set aside.
In a large bowl, gently toss all salad ingredients (excluding nuts).
In a small bowl, whisk all vinaigrette ingredients until well combined. Pour over salad and toss gently until well coated. Divide the salad among four plates and sprinkle with nuts.