Think of this recipe as a resort in a bowl.
Prep Time: 10 minutes
I decided to remake this salad I remember from Turks and Caicos with all the sunny ingredients I could think of. This citrus salad is the vacation destination I am currently fantasizing about.
2 grapefruit 2 blood oranges 2 navel oranges 1 cup pitted Kalamata olives 1 cup pomegranate seeds 1 1/2 cups arugula 1/2 cup chopped fresh parsley 1/2 cup chopped roasted walnuts
3 tablespoons olive oil
3 tablespoons champagne vinegar
2 tablespoons mustard
1 tablespoon minced garlic
salt & pepper
Cut up your citrus and put it into a bowl.
Stir in the olives, pomegranate seeds, walnuts, and chopped parsley.
For the dressing: Mix the ingredients in a separate bowl and then drizzle on top of the salad in the bowl.
Toss the arugula into the salad right before you are ready to serve it, so it doesn't get soggy.