Mixed Greens with Citrus Dressing and Sea Salt
The fine flakiness of sea salt adds extra crunch to an already refreshing salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 106 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 7% |
| vit A | 19% |
| vit C | 45% |
| folate | 38% |
-
1 orange
Quarter jicama (12 oz/375 g)
4 cups (1 L) mixed salad greens
2 cups (500 mL) arugula leaves
1/2 cup (125 mL) thinly sliced red onion
1/2 tsp (2 mL) flaked sea salt (such as Maldon sea salt)
Dressing:
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) each lemon juice and lime juice
1-1/2 tsp (7 mL) liquid honey
1/4 tsp (1 mL) Dijon mustard
Pinch pepper
Preparation:
Working over large bowl to catch juice, cut off rind and outer membrane of orange. Cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract all juice. Remove orange segments and set aside. Remove all but 1 tbsp (15 mL) orange juice from bowl and reserve for another use.
Dressing: Whisk vegetable oil, lemon and lime juices, honey, Dijon mustard and pepper into reserved orange juice in bowl. (Make-ahead: Refrigerate in airtight container for up to 24 hours; whisk.)
Peel jicama; cut into 1-1/2- x 1/4-inch (4 cm x 5 mm) sticks. Add to dressing along with salad greens, arugula and red onion; toss to coat.
Garnish salad with reserved orange segments. Sprinkle with salt.
Additional Information
Source
Canadian Living Magazine: April 2006
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