Citrus Salad Recipe
This refreshing citrus salad is loaded with juicy oranges and grapefruit, peppery arugula, and the perfect honey Dijon dressing. Citrus is at peak freshness during the winter season!
Servings: 4 1-cup servings
Calories: 206kcal
Ingredients
- 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), washed
- ½ cup Arugula
- ¼ cup Red Onion thinly sliced
- 2 tablespoons Lemon Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey or other liquid sweetener
- ¼ teaspoon Salt
- pinch Black Pepper
- ¼ cup Walnuts
Instructions
- Cut off the top and bottom of each CITRUS FRUIT so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled.
- Discard peels. Turn the peeled citrus on its side and cut it into ¼-inch-thick slices.
- Cover the citrus and refrigerate for up to 24 hours.
- To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, HONEY, SALT, and PEPPER in a mixing bowl until smooth and creamy. Taste and adjust any ingredients as needed. Cover and refrigerate for up to 3 days.
- To serve, arrange everything on a bed of ARUGULA. Drizzle dressing over salad and garnish with WALNUTS.
- Store in an airtight container up to 2 days, once dressed.
Nutrition
Serving: 1cup | Calories: 206kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 340mg | Fiber: 4g | Sugar: 16g | Vitamin A: 907IU | Vitamin C: 49mg | Calcium: 50mg | Iron: 1mg