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Monday, February 27, 2017

Winter Citrus Salad with Honey Dressing







  Time 10 minutes 
 Yield 4 servings 

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Featured in: Allowing Citrus To Add Sunshine.

Ingredients
2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
 Salt
½ small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
½ teaspoon honey
 Lime or lemon juice to taste
¼ teaspoon freshly chopped tarragon or a pinch dried

Preparation
1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Nutritional analysis per serving (4 servings)
182 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates;

http://cooking.nytimes.com/recipes/1013001-winter-citrus-salad-with-honey-dressing

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