Prep time: 20 minutes Serves 4
If you have them, blood oranges are a wonderful addition of color and flavor to this bright salad.
This recipe is based on one in "Brunch: Recipes for Cozy Weekend Mornings" by Georgeanne Brennan.
2 tablespoons olive oil
1 tablespoon fresh grapefruit juice
1/2 teaspoon raspberry vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
6 dates, pitted and cut lengthwise into thin slices
1 1/2 cups arugula leaves
1/4 cup blanched almonds
Combine the olive oil, grapefruit juice, vinegar, salt and pepper, and mix well with a fork to make a vinaigrette.
To prepare the citrus, working with one grapefruit at a time, use a sharp knife to cut off a slice from the top and bottom of the fruit to expose the flesh. Stand the grapefruit on a flat end and, following the curve of the fruit, cut away all the peel and white pith. Working over a bowl, cut along both sides of each segment to free it from the membrane and let it fall into the bowl. Repeat to section the oranges. Remove seeds from the citrus, then cut large segments in half.
Using a slotted spoon, transfer the citrus segments to the bowl with the vinaigrette. Add half of the dates and the arugula leaves. Gently toss the ingredients to coat them with the vinaigrette.
Divide the salad evenly among chilled salad plates, garnish with the remaining dates and the almonds and serve immediately.
Note: The vinaigrette can be prepared a day ahead, and the citrus can be segmented at least four hours in advance.
Per serving: 240 cal.; 4 g pro.; 35 g carb.; 11 g fat (1 sat., 8 monounsat., 2 polyunsat.); 0 mg chol.; 147 mg sod.; 6 g fiber; 28 g sugar; 40 percent calories from fat.