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Citrus Salad

January 2010 p. 75

Look for stunningly red-fleshed blood oranges, which are just coming into season, to make this salad.

Directions

To make Dressing:

1. Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.

To make Salad:

2. Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.

Member Rating: 1111

ingredient list

Serves 4

DRESSING

  • 2 Tbs. agave syrup
  • 1 1/2 Tbs. lime or lemon juice
  • 1 Tbs. low-sodium soy sauce
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes

SALAD

  • 2 oranges or blood oranges
  • 1 grapefruit
  • 1/2 cup coarsely chopped arugula
  • 1 shallot, peeled, thinly sliced crosswise, and loosened into strands (1/4 cup)
  • 1 Tbs. coarsely chopped mint leaves
  • 2 Tbs. crushed roasted peanuts or dry-roasted almond slivers, for garnish
  • 1 Tbs. toasted sesame seeds, for garnish

Nutritional Information

Per 3/4-cup serving:

Calories 142
Protein 3g
Total Fat 3g
Saturated Fat <1g
Carbs 27g
Cholesterol 0mg
Sodium 427mg
Fiber 3g
Sugar 20g
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