Citrus Spring Salad

Mmm! A super fresh, colorful salad. This salad is great when you’re craving a refreshing lunch. It’s also a great dish to include in a potluck or family dinner. The salad dressing is just the right balance of sweet and tangy, plus you can make it oil-free!

I enjoy this salad as is, but you can add more savory mixings:

Diced avocado

Dried fruit- cranberries, raisins, apricot

Nuts and Seeds

Wontons

Crispy Asian noodles

Citrus Spring Salad (Makes 8 servings)
3 heads of Romaine
4 oz. Baby Spinach (about 1/2 head)
1 Bell pepper, sliced thinly
1 Cucumber- peeled and sliced and halved
1 c Cherry tomatoes, halved
2 Oranges
1/2 c slivered or chopped almonds (or sunflower seeds, pecans, or walnuts)
1 Avocado (optional)

Directions:
Chop and toss lettuce in a large salad bowl.
Thinly slice bell peppers, peel, slice, and halve cucumber, and halve the cherry tomatoes.
Peel the oranges, separate natural slices, and cut slices in half.
Mix all of the ingredients with lettuce.
Toss with Citrus Dressing.

Citrus Dressing
(Makes just enough for salad portion in recipe)

Juice of large lemon (1/4+ c juice)
1/4 c Rice Vinegar
1/2 c Water
2 TBSP Oil (can sub for water)
4 Large Medjool Dates

Directions:
Place ingredients in a blender and blend on high until smooth.
Toss with salad before serving.

Leave a Reply Cancel reply