Organic Bound

Banish Winter Blues with a Sunny Salad

January 2014

The bright color and refreshing taste of citrus is a perfect antidote to cold, gray winter.

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. (Frisée adds delightful texture to salads, so it’s worth looking for and getting to know — if it’s not available, you can sub in curly endive, fluffy oak leaf or red leaf lettuces for a delicious variation.)

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.

(Healthy eating bonus: the vitamin C and other important nutrients in this delightful salad combo might even help you avoid whatever’s going around the office this season!)

  • Winter Citrus Salad

  • Prep Time: 30m | Serves 4
  • Ingredients

  • 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)
  • Pinch of salt
  • 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 frisée (about 4-1/4 cups, lightly packed)
  • 1/3 cup shelled, roasted & salted pistachios
  • Sea salt and freshly ground pepper
  • Directions

  • 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 (also known as to “supreme”) the citrus, remove the peel and white pith from each fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the shiny citrus segments into the bowl. Remove any seeds from the fruit segments. Reserve the accumulated juices for the dressing.
  • Per serving: Calories 610, Fat 53 grams, Cholesterol 165 mg, Sodium 380 mg, Carbohydrates 23 grams, Fiber 2 grams, Sugars 5 grams, Protein 15 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 25%, Vitamin C 45%, Calcium 30%, Iron 4%.

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