Citrus Salad with Honey Nut Dressing
A refreshing and low fat winter citrus salad.
Serves: 4
Cook Time: 0
Smithfield Product: None
Ingredients
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1/4 cup grape seed oil (can substitute canola oil)
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Juice from two juice oranges
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Juice from one lemon
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2 tablespoons rice wine vinegar
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1 tablespoon honey
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1/4 teaspoon pepper
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Salt to taste
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8 cups baby arugula (can substitute mixed greens)
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1 pink grapefruit, in segments
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1 orange, in segments
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1 cup cold green grapes
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1/2 cup dried, sweetened cranberries (such as Craisins)
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1 cup pecans, toasted and chopped
Steps
In a medium bowl whisk together the oil, orange juice, lemon juice, vinegar, honey, pepper and salt. Place the salad greens on a plate. Top the arugula with the grapefruit segments, orange segments, grapes, cranberries and pecans. Drizzle the dressing over the entire salad.
Serving Suggestions
Serve alongside your favorite grilled meat for dinner, or by itself for lunch.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
