Makes: 8 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Ingredients
Dressing, divided use
3 Tbsp. fresh orange juice
1/2 tsp. Dijon mustard
1/2 tsp. orange zest
1/2 tsp. honey
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Salad
1 small pink grapefruit
2 medium navel oranges
3 cups baby spinach, arugula, or trimmed watercress
1/4 cup minced red onion
2 Tbsp. minced fresh mint
Preparation
1. For the dressing, in a small bowl, whisk together the orange juice, mustard, orange zest, and honey. Slowly pour a thin stream of the olive oil into the mixture and whisk to emulsify. Add the salt and black pepper; set aside.
2. Peel the fruit and remove any white pith. Cut the fruit crosswise into 1/4-inch-thick slices and remove and seeds. Cut each slice into quarters. Add the fruit to a bowl. Drizzle with 1 Tbsp. of the dressing.
3. Arrange the spinach on a platter. Top with the orange-grapefruit mixture. Drizzle the remaining dressing on top. Garnish the salad with the red onion and mint.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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