Winter Citrus Salad with Honey Dressing

5.0(710)

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

by Mark Bittman·published 2010-01-20

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Easy, Quick

Servings

4 servings

Total time

10 min

Calories / serving

150 kcal

Ingredients (10)

serves

2 blood oranges or tangerinestangerine
1 pink grapefruitgrapefruit
1 navel orangeorange
Saltsalt
1/2 small red onion or 1 shallot, choppedshallot
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon sherry vinegarsherry-vinegar
1/2 teaspoon honeyhoney
Lime or lemon juice to tastelime
1/4 teaspoon freshly chopped tarragon or a pinch driedtarragon

Instructions (2 steps)

01Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
02Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

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Rich recipe — supports nutrition-aware planning.