Basil Citrus Salad
- Total Time
- 0:20
- Prep
- 0:20
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
Substitute spinach for the mesclun in this refreshing salad, or add goat cheese for a creamy tartness.
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orange(s)2 medium
-
grapefruit(s)1 small
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fresh mixed baby greens5 cup(s)
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uncooked onion(s)⅓ cup(s), red, thinly sliced
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uncooked carrot(s)2 medium, julienned
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walnut(s)¼ cup(s), toasted
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olive oil½ Tbsp
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vinegar1 Tbsp, raspberry
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basil¼ cup(s), leaves, shredded
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garlic clove(s)1 clove(s), medium, minced
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table salt¼ tsp
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black pepper⅛ tsp
- Using a serrated knife, remove peel from orange and grapefruit and section fruit over a bowl to collect juices. Reserve 1/3 cup citrus juice.
- In a large bowl, combine fruit with greens, onions, carrots and walnuts.
- In a separate bowl, whisk together oil, vinegar, basil, garlic, salt and pepper with reserved citrus juice until well-blended; pour over salad and toss well before serving. Yields about 2 cups per serving.