April 28, 2009
Citrus and Arugula Salad | Plant Based
I made this refreshing citrus salad for a dinner party. It was so well received my guests asked for seconds. This recipe serves four. Enjoy.
1/2 package of organic or wild arugula from Trader Joe's
2 grapefruits sectioned
2 oranges sectioned
1/2 shallot finely chopped
1 garlic clove minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons extra virgin olive oil
Juice of half a lemon
Salt and pepper to taste
Whisk the last seven ingredients together in a glass bowl and set aside. Section the grapefruits and oranges into a bowl. I did not use the juice from the fruit and chilled it instead to drink later. Pour about 1/4 of the dressing into the fruit bowl and lightly toss. Toss 2/3 of the remaining dressing with the arugula. To assemble the salad, place about five sections of grapefruit at the bottom of each bowl or plate, top with 1/4 of the arugula, and finish with about five sections of orange.
**Note: I did not use all the dressing. Taste the fruit and arugula with the dressing to see how you like it. This will help you decide how much dressing to use.