Tuesday, February 23, 2016

Simple Salad

Dreary February.  Well, at least it's not snowing.  Yet.  There is still plenty of time for that considering this is New England, after all.
I took a break last week and didn't post anything or take a photograph or attempt to invent anything new and exciting for dinner.  Except for this salad.  It came out of the necessity to use up all the beautiful, ripe oranges and grapefruits that no one except me seem to be eating.  Which is an absolute shame because everyone knows that this is the very best time of the year to eat all of the totally awesome citrus fruits.  Once I put it all together, the colors of the greens and the fruit just begged to be photographed.  Which I am now glad I did so that I can document it all here as not to forget all about it and never make it again and of course, so that I can share it with all of you.  So here it is, a simple citrus and green salad with honey lemon vinaigrette.  Enjoy.

This salad is also delicious served alongside an oven roasted chicken.  Yum.

Winter Citrus and Green Salad
Honey Lemon Vinaigrette
(serves 6)

1/2 head chopped romaine lettuce
1 orange
1 grapefruit
3/4 cup whole almonds
1/2 cup dried apricots
1/2 cup dried cranberries

Roughly chop the romaine and spread it out in a large serving bowl.  Cut the peel and pith off the orange and slice into segments.  Cut each segment into bite sized pieces and layer over the lettuce.  Cut the peel and pith from the grapefruit.  Slice in half and remove inner white section.  Cut into segments and into bite sized chunks.  Layer grapefruit pieces over oranges and lettuce.  Roughly chop almonds and sprinkle over salad.  Chop the dried apricots and scatter them all over the other ingredients. Sprinkle dried cranberries over everything.  Serve with Honey Lemon Vinaigrette on the side.  

Honey Lemon Vinaigrette
(serves 6)

juice from one lemon
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

In a large measuring cup, whisk together the lemon juice, honey, minced garlic, salt and pepper.  Slowly drizzle the olive oil into the lemon mixture while constantly whisking until oil is thoroughly incorporated.  

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