1 large grapefruit, peeled and sectioned
1 blood orange or navel orange, peeled and sectioned
6 cups mixed greens, such as arugula, endive, romaine & spinach, washed and spun dry
1 small shallot, minced
3 tablespoons Filippo Berio Extra Virgin Olive Oil
1 tablespoon white vinegar
1/2 cup citrus juice
Salt to taste
Whisk the dressing ingredients in a shallow bowl. Add the grapefruit and orange segments to the dressing. Cover with plastic wrap and allow to stand for 30 minutes.
Place the greens in a salad bowl. Carefully pour the dressing and citrus over the greens. Gently toss to coat the leaves with the dressing. Serve immediately.
Variation: When pomegranate seeds are available, sprinkle them over the dressed salad before serving.
This recipe is featured on show 1818, Healthy Salads – Insalata Sane.
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