I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.
Ingredients
- 0.5 cups chopped walnuts
- 2 large oranges , zested
- 1 pink grapefruit
- 1 , 5 ounce
- 0.5 cups crumbled feta cheese
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
-
2
Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
-
3
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
-
4
Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
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5
Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
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6
Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
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7
Drizzle dressing over salad.
Nutrition Facts
Per serving
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