Dixie Burmeister: Colorful Salad With Citrus

Check out Dixie's ideas for using citrus in salads in Monday's E-edition.  "I’ve discovered that citrus can be used in many ways — on a ham sandwich, for instance — but one of my favorite ways is with a fresh, beautiful salad." Dixie Burmeister/Special to the Sentinel

January is my citrus month even though the official one is February. Just the sound of the word citrus feels refreshing and healthful.

I’ve discovered that citrus can be used in many ways — on a ham sandwich, for instance — but one of my favorite ways is with a fresh, beautiful salad.

I also have found it works better to place a salad on a serving platter instead of in a salad bowl because it always seems like the additions to a salad work themselves to the bottom of a bowl.

For Christmas dinner, I decided to serve the salad on one of my smaller meat platters.

By laying the greens on the bottom and topping them with additions, the salad not only looked beautiful, it was easy to serve using clamshell tongs.

COLORFUL SALAD WITH CITRUS

To get the most color for a salad, I like to cut the rind and white pith off the oranges starting at the stem end and working down from top to bottom, working around the orange until it is all done.

Then I slice it into wedges for the salad.

I sometimes add a few other wintertime fruits to this salad, such as pears, apples and kiwis. Surrounding the salad with pear slices tastes and looks good.

Salad:

Blend of baby greens

Jicama, jullienned

Oranges, peel and pith removed and cut into bite- size pieces

Red onion, thin slices

Pecans

Balsamic dressing:

1/2 cup olive oil

1/4–1/3 cup dark balsamic vinegar

1 teaspoon Dijon mustard

1–2 garlic cloves, minced

1–2 teaspoons honey

Place salad ingredients with pecans on top into a bowl or onto a platter.

Blend vinegar, mustard, garlic and honey, then slowly whisk or blend in oil. Just drizzle a little on salad; that’s all you need.

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