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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine. Ingredients:
2 tablespoons agave syrup (or honey) |
1 1/2 tablespoons lime juice (or lemon juice) |
1 tablespoon soy sauce (preferably low sodium) |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
2 oranges (try blood oranges of you can find them) |
1 grapefruit |
1/2 cup arugula, coarsely chopped (or substitute spinach or endive, or your favorite salad greens) |
1 shallot, peeled, thinly sliced crosswise and loosened into strands (1/4 cup-or use red onion) |
1 tablespoon fresh mint leaves, coarsely chopped |
2 tablespoons roasted peanuts, crushed (or dry roasted almond slivers) |
1 tablespoon toasted sesame seeds, to garnish |
Directions:
1. To make Dressing:.
2. Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
3. To make Salad:.
4. Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
5. Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!
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