Blood Orange and Grapefruit Salad With Cinnamon
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper
- 2 tablespoons raw apple cider vinegar
- 2 blood oranges
- 2 large pink grapefruits
- 1/4 cup chopped fresh sage
- 1/2 teaspoon ground cinnamon, for dusting
- Carbohydrate 29 g(10%)
- Fat 15 g(23%)
- Fiber 7 g(30%)
- Protein 3 g(5%)
- Saturated Fat 2 g(12%)
- Sodium 237 mg(10%)
- Calories 243
Preparation Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off—you’ll want to be delicate with this entire process so as not to damage the round shape. In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste. Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day. From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2013 by McKel Hill. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.
Preparation Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off—you’ll want to be delicate with this entire process so as not to damage the round shape. In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste. Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day. From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2013 by McKel Hill. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.
