Spinach and White Bean Salad with Oranges and Grapefruit

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.

Fig Salad with Honey-Lemon Dressing

Figs add dimension and sweetness to this easy salad. Serve this fig salad alongside your favorite protein for a delicious meal.

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 Tbsp. extra virgin olive oil

½ cup fresh lemon juice

1 tsp. raw honey

1 clove garlic, finely chopped

1/4 tsp. sea salt

1/4 tsp. ground black pepper

4 cups mixed organic greens

1 cup baby spinach leaves

4 medium ripe figs, cut in quarters

20 raw almonds, coarsely chopped

Preparation:

1. Combine oil, lemon juice, honey, garlic, salt, and pepper in small bowl; whisk to blend. Set aside.

2. Combine greens, spinach, figs, and almonds in serving bowl. Drizzle with dressing; toss gently to blend. Serve immediately.

Orange Jicama Salad

Orange and jicama and crunch and brightness to this salad!

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
¼ cup 100% orange juice
2 Tbsp. fresh lime juice
2 Tbsp. red wine vinegar
2 tsp. extra-virgin olive oil
4 medium oranges, peeled, separated into sections
8 oz. jicama, peeled, cut into matchstick-sized pieces
4 cups chopped (or torn) romaine lettuce
4 cups chopped (or torn) red leaf lettuce
1 Tbsp. roasted pine nuts
Preparation:
1. Combine orange juice, lime juice, vinegar, and oil in a small bowl; whisk to blend.
2. Add oranges and jicama; mix well. Let sit, covered, for 30 minutes.
3. Combine romaine and red leaf lettuce in a large serving bowl; mix well.
4. Add orange mixture and pine nuts; toss gently to blend.
5. Divide evenly between four serving plates.

Nutritional Information (per serving):

Calories: 141

Fat: 4 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 17 mg

Carbohydrate: 26 g

Fiber: 8 g

Sugar: 16 g

Protein: 3 g