Photo of Basil citrus salad by WW

Basil citrus salad

2
2
2
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
A citrus duo and medley of vegetables make this salad a rainbow of goodness with lots of interesting textures at play. Fresh basil and citrus have a flavorful affinity for one another, though you could use most any tender-leaved fresh herb that you have on hand here. Substitute spinach for the mesclun mix or add goat cheese for creamy tartness. You can also use pecans or sliced or slivered almonds in place of the walnuts if you wish. Toast them lightly to bring out the most nutty flavor. Citrus pairs beautifully with fish, making this a perfect salad sidekick for salmon, sole, flounder, or halibut—whatever fish suits your fancy.

Ingredients

orange(s)

2 medium

grapefruit(s)

1 small

fresh mixed greens

5 cup(s)

uncooked onion(s)

cup(s), red, thinly sliced

uncooked carrot(s)

2 medium, julienned

walnut(s)

¼ cup(s), toasted

olive oil

½ Tbsp

vinegar

1 Tbsp, raspberry

basil

¼ cup(s), leaves, shredded

garlic clove(s)

1 medium clove(s), minced

table salt

¼ tsp

black pepper

tsp

Instructions

  1. 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.
  2. In a large bowl, combine fruit with greens, onions, carrots and walnuts.
  3. 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.

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