The bright color and refreshing taste of citrus is a perfect antidote to the winter blues.
Here's a fresh and healthy salad full of sunshine, where tangerines, blood oranges and grapefruit spark up a combination of pretty baby greens and frilly frisée.
Then we bring it all together with a sweet-tart dressing made with orange juice and pistachio oil to add a spritely note. A sprinkle of salty pistachios lend a lovely crunch.
To make the dressing: Place the pistachio oil, orange juice, vinegar, agave and salt in a small glass jar and seal the lid. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. For best flavor, bring to room temperature before using.)
Place the segmented citrus in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the greens and toss to combine, adding more dressing to lightly coat the greens as well. Transfer the salad to a platter and sprinkle with the pistachios. Season with sea salt and freshly ground black pepper, and serve immediately.
Note: To segment (or “supreme”) citrus fruit like oranges and grapefruits, remove the peel and white pith from the fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the citrus segments into the bowl. Remove any seeds from the fruit. Reserve the accumulated juices for the dressing.
Per serving: Calories 350, Fat 21 grams, Cholesterol 0 mg, Sodium 240 mg, Carbohydrates 40 grams, Fiber 8 grams, Sugars 20 grams, Protein 6 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 40%, Vitamin C 200%, Calcium 10%, Iron 15%.