Citrus Salad with White Balsamic Vinaigrette

Citrus Salad with White Balsamic Vinaigrette

I am the first one to protest fruit in salad but there is something so delicious and refreshing about fresh citrus and mixed greens with a sweet & tangy dressing! It just all works so well together. It’s a simple and easy salad to throw together with a nice dose of Vitamin C. The pickled Onions can be made days ahead and will keep refrigerated for a week or so.

Serves 2 -3 (there will be extra dressing)

---

Ingredients

5 -6 cups of Mixed Baby Lettuce Greens

2 Navel Oranges peeled & pith cut away then sliced into half moons

1 Red Grapefruit peeled & pith cut away then sliced into half moons

1/3 -1/2 cup pickled Red Onions

1/4 cup Sprouted Pumpkin Seeds ( I use Go Raw)

White Balsamic Vinaigrette

3 Tbsp of White Balsamic Vinegar

3 Tbsp of good Olive Oil

2 Tbsp of Water

2 1/2 tsp of Dijon Mustard

1 tsp of Vegan Honey or other sweetener

1 tsp of Thyme

Salt & Pepper to taste

Pickled Onions

1/3 -1/2 Red Onion sliced and cut into half moons

2 Tbsp of Sugar or Vegan Honey

1/4 cup Rice Vinegar

1/4 cup Apple Cider Vinegar

2 Tbsp Water

pinch of Salt

Directions

1. Make the Pickled Onions by combining the pickling liquid with the Onions in a jar. Make sure the Onions are covered. If needed add a bit more Water or Apple Cider Vinegar. Shake well and store in the refrigerator for at least 8 hrs but the longer they pickle the better they’ll taste. I typically make them a day or two ahead.

2.Make the Vinaigrette by mixing all of the ingredients together except the Oil. Slowly add in the Oil and mix at the same time until well incorporated. Set aside

3. With a sharp knife, cut all of the peel and pith off the Orange and Grapefruit. Cut them into slices and then into halves

4. Toss the Lettuce, Citrus and Pickled Onions with about 1/3 - 1/2 of the dressing. Top with Pumpkin Seeds and serve with additional dressing.