Spring superfood salad with mimosa vinaigrette
Photo, Roberto Caruso
Our powerhouse jumble of fresh ingredients isn’t just packed with nutrition, it’s also delicious and super easy!
red or pink
small roasted red or yellow
, baby kale or beet greens
, sliced into thin rings (optional)
champagne or white-wine
SLICE peel from top and bottom of oranges and grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut citrus into thin slices. Cut beets into halves, quarters or slices. Layer or toss citrus slices and beets with greens, tomatoes and onion. Top with almonds, feta and dill.
WHISK orange juice with oil, champagne vinegar, Dijon, honey and salt in a small bowl. Drizzle over salad.