Winter Citrus Salad
A few weeks ago, I went to a Women’s Paint Night. I haven’t ever been to anything like this before and I wasn’t sure what to expect. But by the end of the night I was pleasantly surprised!!
These events are tailor-made for participants like me: People Who Do Not Paint.
The lesson format guaranteed success. We were each provided with a blank canvas, a paint smock, and all the paints and tools we would need to create a canvas just like the sample. The instructor led us through a series of steps, adding layers of color and different elements, designed for us to create an abstract painting. When we finished, we stepped back to admire each other’s work.
While all the paintings were similar, each had its own individual touches that made it unique.
Creating this fresh Winter citrus salad reminded me of that night. It truly is a work of art, it was fun to create, and you can change some of the elements to make it truly your own!
Start with a base of fresh, juicy oranges. Use whatever is in season. I used blood and navel oranges. Next, add thinly sliced red onions and finely chopped fresh mint leaves. Toss arugula leaves with a little oil and vinegar, season with salt and pepper and add them to the platter. I used a lemon-infused olive oil, but any extra-virgin olive oil will work just fine.
And finally, garnish with crumbled cheese–your choice of goat cheese, feta, or ricotta.
Add your finishing touches by scattering the salad with flaked toasted almonds or finely chopped pistachios. The second time I made this salad I didn’t have any pistachios and so I used pecans. It tasted just as delicious.
Your masterpiece is complete!
Ingredients:
1/2 small red onion, sliced thinly
5 Tablespoons white wine vinegar, divided
2 blood oranges
2 large navel oranges
3 Tablespoons fresh mint leaves, finely chopped
3 cups fresh baby arugula
2 Tablespoons extra-virgin olive oil or lemon-infused olive oil
sea salt and pepper
2 - 3 Tablespoons crumbled goat cheese or ricotta, or feta
1/4 cup flaked almonds, toasted
Instructions:
Put sliced onion in a small bowl with 3 Tablespoons white wine vinegar. Set aside.
Remove peel and pith from oranges and slice into rounds.
Arrange on a platter or on individual serving plates.
Sprinkle with mint leaves.
Drain red onion, discard vinegar and scatter onion on oranges.
Toss arugula with olive oil and remaining 2 Tablespoons white wine vinegar. Season with salt and pepper. Add to salad.
Garnish with crumbled cheese and flaked almonds and serve immediately.
Share your own twist to this masterpiece of a salad in the comments below!
GET EVEN HEALTHIER!
Are you curious about how to harmonize your health goals? How to fit wellness into your busy schedule? Let’s talk! Schedule an initial coaching session with me today – or pass this offer on to someone you care about!
And you’ve made it this far, and now we’re BFF’S! Make sure you follow me on Instagram and Facebook too!