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. The salad calls for navel oranges and red grapefruit but use whichever combination of citrus you like.
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 (recipe below)
1/4 cup Sprouted Pumpkin or Sunflower Seeds ( I use Go Raw)
White Balsamic Vinaigrette
3 Tbsp (45ml) White Balsamic Vinegar
3 Tbsp (45ml) good Olive Oil
2 Tbsp (30ml) Water
2 1/2 tsp (12.5g) Dijon Mustard
1 tsp (5g) Vegan Honey or other sweetener like Maple or Agave
1 tsp (5g) fresh Thyme, chopped
Salt & Pepper to taste
Pickled Onions
1/3 -1/2 Red Onion sliced and cut into half moons
2 Tbsp (30g) Sugar or Vegan Honey
1/4 cup (60ml) Rice Vinegar
1/4 cup (60ml) Apple Cider Vinegar
2 Tbsp (30ml) Water
pinch of Salt
Directions
1. Make the pickled onions by combining the pickling liquid in a small pot on low heat. Heat until sugar has dissolved and everything has combined. Allow the mixture to cool to room temperature. Place the sliced onions into a jar and pour the pickling liquid over. Make sure the liquid covers the onions. Add a bit more water or apple cider vinegar if needed. Cover the jar and place into the refrigerator for 4 - 8 hours but better overnight.
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.
