A spring citrus salad can be so refreshing. The pastel color of the fruit helps to make the salad presentation bright, light and fresh. I chose to use Cara Cara navel oranges for my Easter salad this year. I found them at Whole Foods this past weekend, and their sweet taste is delightful. This variety has a very low acidic taste. I also noted that this fruit was grown in California, which encouraged me to make the purchase. Their rose-pink color was so attractive on the plate in contrast with the tangerines. Another option would be to use blood oranges, which I could not find in my market.
I used a salad dressing recipe from Cooking Light, Jan/Feb 2015 edition which was super easy and perfect for this salad.
Combine these ingredients to make the dressing: 1/4 cup olive oil, 1 1/2 tablespoons white balsamic vinegar, 1 tablespoon honey, and 1/4 teaspoon Kosher salt. Shake or stir very well in a salad dressing jar.
Then, plate the salad. I used baby arugula, with slices of Cara Cara and tangerine, topped with chopped pistachios. Add a drizzle of the dressing. Delicious, Bright, and so very Spring!
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