Winter Citrus Salad

From Chow Bella

For the dressing:

zest of 1 small naval orange

zest of 1 small lemon

2 tbsp fresh lemon juice (I used a meyer lemon)

1 tbsp white wine vinegar

1 tbsp grainy Dijon mustard

8 tsp extra virgin olive oil

Pinch of stevia (optional)

Salt and pepper

1. Add all the ingredients to a shaker jar and shake away! If you want to mix it by hand, add zest, juice, vinegar, and mustard together in a bowl. Slowly drizzle in the oil while whisking. Season to taste with salt and pepper.

For the salad:

2 red grapefruit*

4 small cara cara oranges*

4 small naval oranges*

2 cups shredded red cabbage

4 stalks of celery, diced

4 cups baby spinach

2 cups shredded carrots

1 medium avocado, peeled, pitted, and sliced

1. To prepare the citrus: cut the stem and opposite end off of the fruit. Stand the fruit on the cut side. With a paring knife, trim the peel off, cutting below the white pith. To make grapefruit supremes, cut the wedge-shaped flesh between each membrane. For the oranges, cut in half lengthwise, then cut across to make half-moons. I like to supreme the grapefruit because the membrane is less tender than that of the oranges.

2. Salad can be arranged on single serving plates or on a large platter. Place down several alternativng layers of spinach, celery, cabbage, carrots, oranges, and grapefruit. Arrange avocado slices over the top. Drizzle the dressing over and serve.

*Please watch the video link below for instruction on how I cut the citrus. Plus you'll learn a recipe for Beet and Blood Orange Salad which looks divine!