Recipe

Orange and Lemon Salad

Tart blood oranges and raisins, spinach leaves and red onion drizzled with olive oil.

Details

Serves:

INGREDIENTS

Salad

2 blood oranges
1/2 lemon
2-1/2 oz. prewashed spinach leaves
2 tbsp. thinly sliced red onion
1/2 c. California raisins
2 fresh mint or basil leaves, rinsed and finely slivered

Dressing

1-1/2 tsp. extra virgin olive oil
Fresh ground pepper

PROCEDURE

Working over a bowl to catch juice, with a sharp knife, cut peel and white membrane from oranges and lemons; discard peel and membrane. Cut oranges crosswise into 1/4-inch thick slices and lemons into 1/8-inch thick slices, cutting right through seeds.

Arrange spinach leaves on a platter. Then, overlap orange slices in a circular pattern around edge of platter. Top center with overlapping lemon slices. Pour any collected juice over fruit. Scatter onion rings evenly over citrus. Sprinkle with raisins. Garnish with mint or basil. Drizzle oil over salad and top with fresh ground pepper to taste. Let stand at room temperature at least 30 minutes or up to 2 hours.

Nutrition Information (per serving)

Calories 120(15% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 25g; Fiber 4g; Iron 1mg; Sodium 20mg; Calcium 60mg