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Citrus Arugula Salad

Beverly Verwey
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Servings 1 person
Calories 441 kcal

Ingredients
 

  • 2 cups baby arugula
  • 1 cup baby spinach - chopped
  • 1 cup pineapple chunks
  • 1 orange - segments separated and segment walls removed
  • 1 grapefruit - segments separated and segment walls removed
  • 1/2 onion - thinly sliced
  • 1/2 Lemon Flaxseed Dressing - see recipe in "Notes"
  • 1 tsp lemon zest - optional, for garnish

Instructions
 

  • Make the dressing (see notes below) and set aside.
  • Prepare the grapefruit and orange.
  • Put the arugula and spinach on a plate or bowl.
  • Top with orange segments, grapefruit segments, pineapple chunks, onion and the Lemon Flaxseed Dressing.
  • Garnish with the lemon zest.

Notes

Lemon Flaxseed Dressing (makes 2 servings):
In a jar add the following:
  • 2 tbsp ground flaxseed
  • ¼ cup lemon juice
Let this sit for 5 minutes
Add the following:
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp ground black pepper
  • 1 tbsp fresh basil, chopped
With the jar lid on, shake and pour ½ of dressing on salad.
Save the remaining dressing in the fridge for another salad.

Nutrition

Calories: 441kcalCarbohydrates: 80.6gProtein: 9.8gFat: 6.3gSodium: 135.3mg