Spring superfood salad with mimosa vinaigrette

Prep 20 min
Total 20 min
Makes 4 Servings

15

Ingredients

1
red or pink grapefruit
6
small roasted red or yellow beets, peeled
6 cups
packed baby spinach, baby kale or beet greens
1 pint
multi-coloured cherry tomatoes, halved
2-Jan
red onion, sliced into thin rings (optional)
1/4 cup
sliced toasted almonds
100 g
feta, sliced
3 tbsp
chopped fresh dill

MIMOSA VINAIGRETTE

2/3 cup
1/4 cup
olive oil
1/4 cup
champagne or white-wine vinegar
2 tsp
Dijon mustard
2 tsp
1/4 tsp

Instructions

  • 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.

Nutrition

Calories 407, Protein 11 g, Carbohydrates 43 g, Fat 23 g, Fibre 8 g, Sodium 604 mg.
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