Citrus Salad with Pomegranate & Pistachios

4-6 servings

Tip: Brighten your winter with citrus. We typically enjoy oranges, clementines, tangerines, mandarins or grapefruit for breakfast or snacking, but consider other ways to get this great source of vitamin C into your diet. This recipe is just one possibility (think salsa, smoothies, dessert, citrus zest in pasta). Observe the great citrus options when you shop and experiment with a new variety!

Ingredients for Salad
2 medium oranges (any variety)
2 large grapefruit
2 clementines
Seeds from 1 pomegranate (purchase seeds or remove them yourself)
1/4 cup chopped pistachios
3 cups salad greens (ex: watercress, arugula, frisee or any combination)
Handful of fresh cilantro

Ingredients for Citrus Vinaigrette
2 Tbsp reserved fresh juice (see Prep below)
1 Tbsp Dijon mustard
2 Tbsp cider vinegar
1 Tbsp honey
2 Tbsp extra-virgin olive oil
Sea salt & freshly ground pepper to taste

Prep
Wash citrus throughly and dry; wash and dry salad greens; wash and dry cilantro.
Optional: Remove zest from all citrus to store for future use. Mix together or store separately in the freezer. (See tip here.)
Using a sharp knife, cut top and bottom peel/pith from citrus fruits so they sit flat. Remove remaining peel/pith from each fruit, cutting strips from top to bottom until the fruit is exposed. Reserve as much juice as possible as you cut the fruit…for smaller citrus, cut slices across the fruit; for larger citrus, cut segments from between the membranes. Remove any seeds you find along the way. Place all fruit slices and segments in a bowl with the juice (some of this juice will be used in the vinaigrette).
Chop cilantro leaves for garnish.
In a separate bowl, whisk together all ingredients for Citrus Vinaigrette; taste for seasoning; adjust as needed; set aside.

Directions for Salad Assembly
Place salad greens on a platter or in a large salad bowl.
Top greens with mixed citrus fruit slices and segments.
Drizzle greens and fruit with vinaigrette.
Scatter salad with pomegranate seeds, chopped pistachios and chopped cilantro.

Note: Can be plated for individual servings or as above for passing at the table or for a buffet.