Citrus Salad Recipe

Ingredients

• 5 pieces Citrus Fruit (such as blood oranges, navel oranges, and grapefruit), (washed)
• 1/2 cup Arugula
• 1/4 cup Red Onion (thinly sliced)
• 2 tablespoons Lemon Juice
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey (or other liquid sweetener)
• 1/4 teaspoon Salt
• pinch Black Pepper
• 1/4 cup Walnuts

Instructions

1. 1

   Cut off the top and bottom of each CITRUS FRUIT so it can sit flat on the cutting board. Stand the citrus upright and use a sharp knife to slice downward, removing the peel and white pith. Rotate and repeat until fully peeled.

2. 2

   Discard peels. Turn the peeled citrus on its side and cut it into 1/4-inch-thick slices.

3. 3

   Cover the citrus and refrigerate for up to 24 hours.

4. 4

   To make the dressing, whisk together LEMON JUICE, OLIVE OIL, DIJON, HONEY, SALT, and PEPPER in a mixing bowl until smooth and creamy. Taste and adjust any ingredients as needed. Cover and refrigerate for up to 3 days.

5. 5

   To serve, arrange everything on a bed of ARUGULA. Drizzle dressing over salad and garnish with WALNUTS.

6. 6

   Store in an airtight container up to 2 days, once dressed.