Winter Citrus Salad
This medley of citrus, pomegranate and greens is every bit a colorful showpiece. Layers of baby kale, citrus and green beans are arranged with delicately sliced red pears. Add a sprinkle of mint leaves for a cheerful finish, and serve with citrus vinaigrette.
Ingredients
- 2 ruby red grapefruit
- 2 DOLE® Oranges
- 3 DOLE Red Pears
- 2 tablespoons lemon juice
- 2 tablespoons thinly sliced fresh mint leaves
- 3 tablespoons pomegranate seeds
- 5 oz. kale
- 1/2 pound haricot verte, blanched
- 1/4 cup toasted walnut halves
- Citrus dressing (see recipe below)
Directions
- Peel grapefruits and oranges, section fruit, and set aside.
- Thinly slice pears lengthwise and brush with lemon juice.
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Shingle pears on one side of a platter. Sprinkle pears with mint and pomegranate seeds. Arrange kale blend in a line on the other side of the platter. Scatter grapefruit and orange segments along with haricots verts and walnuts on top. Drizzle dressing over the salad and pears. Add a garnish of kale leaves around the platter.
Citrus-Dressing: Whisk together 1/4 cup grapefruit juice, 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1/2 teaspoon chopped mint leaves, salt and pepper to taste.
Tips & tricks
Serve this salad as a first course and arrange the salad on six serving plates.