The bright color and refreshing taste of citrus is a perfect antidote to the winter blues. Try this healthy salad, which uses tangerines, blood oranges and grapefruit to spark up a combination of pretty baby greens and frilly frisée. A sweet-tart dressing made with orange juice and pistachio oil adds a spritely note, and salty pistachios lend a nice crunch.
|3 tablespoons||pistachio or almond oil|
|2 tablespoons||blood orange juice - see note below|
|1 tablespoon||golden balsamic vinegar|
|1 teaspoon||agave syrup or honey (or more to taste)|
|2||blood oranges (segmented - see note below)|
|2||pink or white grapefruits (segmented)|
|2||tangerines or satsumas (peeled)|
|3 ounces||Earthbound Farm Organic Spring Mix (about 3-1/2 cups, lightly packed)|
|4 ounces||Earthbound Farm Organic Frisée|
|1/3 cup||shelled salted pistachios|
|Sea salt and freshly ground pepper|
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. Bring to room temperature before using for the best flavor.)
Place the segmented oranges, grapefruit, and tangerines in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the mixed baby greens and frisée and toss to combine. Add more dressing to lightly coat the greens. 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”) 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.