Recipe courtesy of Kathleen Daelemans
Salad with Citrus Vinaigrette
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 116
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 555
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 40 min
Ingredients
Citrus Vinaigrette:
1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
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
Directions
- 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.