Emerald Salad
Green as the 'Emerald Isle', this salad combines green veggies and fruits.
Preparation Time: 20 mins
Cooking Time: 3 mins
Yield: 4 x 1½ cup servings (6 cups salad)
Ingredients
- 1 slice oatmeal bread *
- 1 spray of canola oil cooking spray
- 1/4 tsp oregano
- 12 Boston lettuce leaves
- 12 pink grapefruit sections (fresh, jarred or canned)
- 12 thin avocado slices (1/2 medium avocado)
- 2 kiwi fruit, peeled and thinly sliced
- 12 finely sliced green bell pepper rings
- 1/2 cup grapefruit juice
- 2 Tbsp lime juice
- 1 Tbsp honey (preferably clover)
- 1 Tbsp minced fresh mint leaves, or according to taste
- 1 1/2 tsp extra-virgin olive oil
- 1 dash each of salt and freshly ground black pepper
Directions:
Preheat oven to 350ºF.
CROUTONS: Coat one side of the bread with cooking spray. Sprinkle on the oregano. Bake on a rack in the center of the preheated oven for 3 minutes, until the bread is dry and almost hard in the center. Let it sit 2 minutes. With a serrated knife, cut the bread into 1/2-inch cubes and set aside.
SALAD: On each of four salad plates, make a bed using 3 lettuce leaves. Place 3 grapefruit sections and 3 avocado slices in the center. Arrange kiwi slices in an overlapping ring around them. Place the 3 pepper rings over the grapefruit and avocado.
DRESSING: Whisk together in a small bowl the grapefruit and lime juice, 1 tablespoon honey and mint. Whisk in the oil. Season dressing with salt and pepper.**
To serve, drizzle dressing over top of each salad. Sprinkle one-fourth of the warm croutons over each and serve.
Tips:
* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.
** Before serving, taste salad dressing, and if too tart, mix in an additional 1/2 to 1 tablespoon honey (serving suggestion is not included in the nutritional analysis).