Citrus in the winter is my saving grace. It reminds me of sunshine, summer and warm weather. I recently showed you how packed my fruit tower is with large amounts of this seasonal bounty, I just can’t get enough. Plus it’s nice to have a bright little salad to take the gray out of my winter days. The colors alone make me smile.
The dressing itself is very unique. Lemon and maple are something you don’t normally think of as going together. However, they are a match made in heaven, especially in this combination. My Mom taught me this years ago! My next project is going to be a sour cream cake combining them both, look out for that one. I think it will be amazing.
I am running short on time so this was just a quick little post to hopefully get you out of your rut and enjoying a new salad. I promise you will love this one.
Fresh Citrus Salad with Homemade Poppy Seed Dressing
- 1/2 cup sour cream
- 3 Tablespoons maple syrup
- 1 Tablespoon lemon zest
- 3 Tablespoons fresh lemon juice
- 2 teaspoons poppy seeds
- salt (to taste)
- Coarse ground black pepper
- 6 oranges a mix of Navel & Cara Cara work nicely
- 2 grapefruit
- 2 tangerines (seedless)
- 1 thinly sliced shallot
- 5 oz baby arugula
- In a mason jar, add all ingredients with salt and pepper to taste for dressing and shake well. Refrigerate at least 2 hours or overnight.
- Using a very sharp knife, peel oranges, grapefruits and tangerines. You'll want to remove all the pith without losing much of the fruit. Cut in between the membranes of the fruit to release sections. If the pieces are large, it's okay to slice them in half.
- Divide the fruit among six plates and sprinkle with arugula and shallot. Sprinkle with dressing.
- *For best results serve on cold salad plates. Also, you don't want to section the fruit too far in advance as it might dry out. It tastes better if the fruit is also slightly chilled.
- **As a timesaver, use grapefruit already sliced and prepacked in cups from the refrigerator section. It will be sweeter too.
Four Years Ago: Baked Salmon with Blackberry Ginger Glaze
Five Years Ago: Will Vegetables Ruin It?