Watercress, Arugula, and Citrus Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This course-well balanced in taste and texture-brightens the Hanukkah table and would be a welcome addition to any winter meal. Ingredients:
1 tablespoon finely chopped shallots |
3 tablespoons fresh lemon juice |
1 1/2 tablespoons extravirgin olive oil |
2 teaspoons honey |
1/2 teaspoon salt |
1/2 teaspoon whole-grain dijon mustard |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1 cup grapefruit sections (about 2 grapefruit) |
1 cup orange sections (about 2 oranges) |
1/3 cup clementine sections (about 2 clementines) |
4 cups trimmed watercress (about 2 bunches) |
3 cups trimmed arugula |
3 tablespoons sliced almonds, toasted |
Directions:
1. To prepare dressing, combine first 8 ingredients in a small bowl; stir well with a whisk.
2. To prepare salad, combine half of dressing mixture, grapefruit, orange, and clementine in a large bowl; toss gently to coat. Arrange grapefruit mixture in a single layer on a platter. Combine remaining dressing, watercress, and arugula in a large bowl; toss gently to coat. Top orange mixture with watercress mixture; sprinkle with toasted sliced almonds.
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