Basil citrus salad
2
Points®
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
2 medium
Grapefruit
1 small
Fresh mixed greens
5 cup(s)
Onion
⅓ cup(s), chopped, red, thinly sliced
Carrots
2 medium, julienned
Walnuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), toasted
Olive oil
½ Tbsp
Vinegar
1 Tbsp, raspberry
Fresh basil
¼ cup(s), leaves, shredded
Garlic
1 clove(s), minced
Table salt
¼ tsp
Black pepper
⅛ 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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