Spring Cara Cara and tangerine salad

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.

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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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