Citrus Salad with
Toasted Almonds
Yield: 4 Servings Time: 15 Minutes
Oranges reach their peak flavor and are readily available during winter and spring. So it’s a snap to create this colorful salad with bold citrus flavor, honey ginger dressing, and crunchy toasted nuts.
Ingredients
3 oranges, preferably a mix of cara cara, naval, or blood oranges
1 1/2 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon honey
1/4 teaspoon ground ginger
Zest of one orange
Pinch of salt and pepper
5 oz. bag of mixed spring greens, such as romaine, red radicchio, and arugula
2 tablespoons almond slivers
Preparation
Zest one orange and set zest aside. Cut off both ends of each orange to create a flat surface - be sure to cut enough so that you can see the inside of the orange. Lay each orange on a flat side and slice along the curve of the orange to remove all of the peel and white pith. Lay the orange on its side, and cut across to create slices. (You can search “how to peel and slice oranges” for video instructions).
Toast the almond slivers in a dry skillet until fragrant and light golden brown.
To make the salad dressing, whisk together the olive oil, vinegar, honey, ginger, zest, salt and pepper.
When ready to serve, toss the greens with the dressing. Arrange orange slices around the edge of a serving plate. Place the salad greens in the center of the plate, then scatter the toasted nuts on top.
Why Kathleen Recommends This Recipe
“Olive oil and almonds provide a good mix of unsaturated fats and very little of the saturated fat that can drive up LDL cholesterol and contribute to clogged arteries.
The gingered salad dressing has lots of flavor with very little sodium, which can contribute to high blood pressure when consumed in large amounts.”
— Kathleen Mathis Registered Dietitian Nutritionist
Nutrition Facts
Per serving: 145calories; 20g Carbohydrate with 4g dietary fiber; 7g fat with 1g saturated fat; 3g protein, 40mg sodium.
