Citrus Salad with Cilantro Vinaigrette

By LRay

Ingredients

• SALAD:
• 2 red grapefruit
• 4 large navel oranges
• 1/2 red onion, thinly sliced
• 1 package (6 ounces) baby spinach
• 1/4 cup tightly packed cilantro leaves
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon dry mustard
• 1/2 cup vegetable oil
• VINAIGRETTE:
• 1/4 cup tightly packed cilantro leaves
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon dry mustard
• 1/2 cup vegetable oil

Details

Servings 8
Adapted from dierbergs.com

Preparation

Step 1

Directions

SALAD:

Peel grapefruit and oranges, removing white pith. Cut into cartwheel slices. Arrange fruit and onion in overlapping pattern around edge of flat plate. In work bowl of food processor fitted with steel knife blade, process cilantro until coarsely chopped. Add vinegar, sugar and mustard; pulse to blend. With machine running, gradually add oil. Drizzle arranged salad with some of the Cilantro Vinaigrette. Mound spinach in center of plate. Serve remaining dressing on the side.

Makes 8-10 servings

VINAIGRETTE:

In work bowl of food processor fitted with steel knife blade, process cilantro until coarsely chopped. Add vinegar, sugar, and mustard; pulse to blend. With machine running, gradually add oil. Serve over Citrus Salad.
Makes 3/4 cup

TIP Dressing may be made in advance, covered, and refrigerated for several hours or overnight. Whisk before serving.