Monday, May 31, 2010

Citrus Salad

2-3 oranges
2-3 pink or red grapefruits
1/4 C cranberries or pomegranate seeds
2 Tbls olive oil
1 Tbls honey
1/2 tsp salt
1/4 tsp pepper

Cut peels and pith from oranges and grapefruits; cut out segments between membranes, retaining 3 Tbls of juices. Cut cranberries in half. Or, to make this a lot easier...use canned mandarin oranges, Del Monte Fruit Naturals (cups of pre-prepared grapefruit segments), and Craisins (dried cranberries, which I soaked in some of the fruit juices). :)

In a small bowl wisk together 3 Tbls citrus juice, olive oil, honey, salt and pepper. Gently stir dressing and fruit pieces to coat the fruits. Cover and refrigerate until ready to serve. Garnish with a mint sprig if you want to be fancy. :)

Serve with toasted bagels or bread for a quick and easy breakfast. This salad is also a fresh topping on a bed of greens; - make a little extra of the dressing to serve with it. Top with sunflower seeds, or Chinese noodles for a little variety and crunch.

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