Winter Citrus Salad
Prep Time
Cooking Mode
2 oranges, peeled and segmented, divided
2 blood oranges, peeled and segmented, divided
1 grapefruit, peeled and segmented, divided
3 cups Compliments Organic Baby Arugula
2 cups 1 small thinly shaved fennel bulb, reserve fronds for garnish
1 cup thinly shaved red onion
½ cup thinly sliced radishes
⅓ cup Panache Green Goddess Dressing
1 head of endive lettuce, leaves separated
¼ tsp salt
¼ tsp pepper to taste
½ tsp za’atar seasoning
½ cup sea salt roasted chickpeas
2 oranges, peeled and segmented, divided
2 blood oranges, peeled and segmented, divided
1 grapefruit, peeled and segmented, divided
3 cups Compliments Organic Baby Arugula
2 cups 1 small thinly shaved fennel bulb, reserve fronds for garnish
1 cup thinly shaved red onion
½ cup thinly sliced radishes
⅓ cup Panache Green Goddess Dressing
1 head of endive lettuce, leaves separated
¼ tsp salt
¼ tsp pepper to taste
½ tsp za’atar seasoning
½ cup sea salt roasted chickpeas
Directions
1Using a sharp knife, remove the peel and pith from the oranges, blood oranges, and grapefruit. Slice into rounds or segments, as desired. Set aside.
2In a large bowl gently toss together the arugula, fennel, red onion, radishes, green goddess dressing, endive, salt, pepper, za’atar seasoning with half of the citrus fruit segments.
3Transfer the salad to a large platter or plates. Garnish with the roasted chickpeas, remaining citrus fruit segments and reserved fennel fronds. Serve immediately.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note