I don’t know about you, but the long, gray days of winter can really get me down if I let them. I’m not a fan of the cold either, but I can handle it much better if the sun is shining. My grandmother always said that my name should have been Summer; she’s probably right since I’m a huge hot weather fan and a not-so-much-a-fan of winter person.
One of the ways I ward off those blah days of gray is to look for ways to incorporate a lot of color into our meals. I’m a firm believer that you eat with your eyes first and that really makes me pay attention to the way food is paired and plated. We used to joke at school sometimes about it being a “brown meal day.” You know the one I’m talking about — brown meat, brown beans, brown potatoes, brown bread. Definitely not your most appetizing lunch.
This Winter Citrus Salad is full or color and flavor, a two-fold bonus. It’s sure to brighten your dinner plate and your mood at the same time. We really like the contrasting tart and sweet flavors which only enhance the refreshing satisfaction you get from eating it. Plus, it never hurts to get a little extra Vitamin C in your system during this time of the year, does it?
If you can’t find the exact citrus varieties I have used, then choose the best available to you, but do try to get at least two different colors. It just makes for such a pretty dish when you do. See what I mean…
- 8 cups salad greens of your choice (I really like a mix of arugula and baby spinach.)
- 2 blood oranges
- 2 tangerines or clementines
- 1 grapefruit, preferably Ruby Red
- 1 pomelo
- 1/2 small red onion or 2 shallots, thinly sliced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon champagne vinegar
- 1 Tablespoon honey (or more)
- Salt and freshly cracked black pepper
- 2 Tablespoons chopped mint, optional as garnish
- Arrange 2 cups of salad greens on each of the four chilled salad plates.
- Peel the citrus removing as much membrane as possible. Cut crosswise into thin slices or section; set pieces aside.
- Thinly slice the red onion or shallots; set aside.
- Prepare the dressing by whisking the olive oil, vinegar and honey. Set aside.
- Arrange the citrus slices on the salad plates, alternating varieties. Scatter red onion rings evenly over the citrus.
- Drizzle the citrus with the dressing; salt and pepper to taste. Garnish with chopped mint, if desired.
This looks yummy. I’m pinnng this one for later. I like having some fruit on my salad so this is right up my alley 🙂
I think you will really enjoy it:) Thanks for stopping by.
Beautiful salad. When i was growing up, we received a box of Florida grapefruit and oranges from relatives every Christmas. And we feasted on them. My mother would have loved this recipe. I sure do.
We used to get them from our Texas relatives. They were always so much better than we could buy locally. Hope you are well.
Love fruit in my salads but not something you think of for winter. Looks delicious.
Let me know if you give it a try. It’s really refreshing.