Sunday, April 1, 2012

Sunburst Citrus Salad

We are beginning to wonder whether a servant girl hasn't the best of it after all. She knows how the salad tastes without the dressing, and she knows how life's lived before it gets to the parlor door.
Djuna Barnes

Did you ever look at something as simple as a salad and wonder at how striking the colors are?  This little gem of a salad will have you enjoying not only the refreshing taste of your salad, but the sunny, colorful sight of your salad as well.  Early spring is a great time to enjoy citrus as it is considered to still be in season.  So head to your grocer's and grab some oranges and get ready for a delicious, delectable, good for you home-made sunny salad!

Sunburst Citrus Salad

3 navel oranges
2 blood oranges
1/4 cup red cabbage sliced thinly
1/4 cup red onion, minced
2 green onions, sliced thinly
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
salt and pepper

If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck.
Jeff Foxworthy
1.  Cut peel and pith away from all of the oranges.  Slice oranges in 1/4 inch pieces.  Deseed the blood oranges.  Gently separate the orange segments.

2.  Combine the oranges, red cabbage, red onion, and green onions.  Toss gently with olive oil and white balsamic vinegar.

3.  Season to taste with salt and pepper.

4.  Serve alone as a salad or as a relish with salmon.

Servings:  4-6
Cost per Serving:  $1.30

No comments:

Post a Comment