Brightly flavored citrus and white beans make a perfect salad for any season! This recipe is light and refreshing for summer, and during winter the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work!
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
1 Tbsp. extra-virgin olive oil
2 Tbsp. 100% orange juice
2 Tbsp. red wine vinegar
Sea salt and ground black pepper (to taste; optional)
1 medium navel orange
1 medium pink grapefruit
10 packed cups fresh baby spinach (or mesclun greens)
2 (15-oz.) cans cannellini beans, rinsed, drained
Preparation:
1. Combine oil, orange juice, and vinegar in a small bowl; whisk to blend.
2. Season with salt and pepper if desired; mix well. Set aside.
3. Slice off ends of orange and grapefruit so they can sit flat on work surface. Slice downward around fruit to remove peel and white pith. Slice peeled fruit crosswise into half-inch-thick circles, removing any seeds. Cut grapefruit slices in half. Arrange slices evenly on four serving plates.
4. Combine spinach and beans in a large bowl; toss to blend.
5. Drizzle with dressing; toss gently to blend.
6. Divide spinach mixture evenly among four plates.
No comments:
Post a Comment