Winter Citrus Salad With Blood Orange & Red Wine Vinaigrette
Vibrant citrus fruits are plentiful in the dead of winter, and this is a great salad to brighten the dreariest of days. Don’t worry about exact measurements for salad ingredients. Use as much or as little as suits your fancy.
Course Brunch, Dressings, Salad, Side Dish
Cuisine American
Keyword blood orange, red wine vinaigrette, winter citrus salad
Author Wendy Perry
Ingredients
2blood oranges
2naval oranges
2clementines or tangerines
2limes
2lemons
2grapefruit
seeds from one pomegranate
1-2avocados
1cupchopped pistachio nuts
freshly ground pepper (I like to use pink peppercorns for color)
fresh mint, optional
Vinaigrette
½cupgrapeseed oil(or EVOO if preferred)
3tablespoonsred wine vinegar
1tablespoongrapefruit juice
2tablespoonsblood orange juice
1tablespoonsblood orange zest
3tablespoons honey
½teaspoondried spearmint
pinch of salt
Instructions
Peel the citrus fruits and cut into thin slices, removing any seeds. Place onto platter along with avocado.
Garnish with pomegranate seeds, nuts, pepper and sprigs of mint.
To make vinaigrette: Put all ingredients in jar with lid and shake to blend. Best if made at least one hour ahead.