 |
|
|
|
|
Salad with Citrus Vinaigrette
|
|
|
|
Citrus Vinaigrette:
1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1to 2 teaspoons extra-virgin olive oil
Salad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges
Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.
|
Nutritional Analysis
per serving |
Calories
116 |
|
Fat
5.2 g |
Saturated Fat
0.8 g |
|
Carbohydrates
18 g |
Fiber
4 g |
|
Protein
3 g |
|
Try our Fat & Calorie Calculator
for additional information. |
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
