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Citrus Salad with Balsamic Honey and Pistachios

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 17 mins
Total time 17 mins
Yield

Serves 8 (serving size: about 4 orange slices)

Blood oranges are a little bit tart; navels are sweeter--try a mix of the two for a colorful, tasty combo.

Ingredients

  • 1/4 cup pistachios
  • 1/4 cup olive oil
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 6 navel or blood oranges
  • 8 ounces jicama

Nutrition Information

  • calories 155
  • fat 8.7 g
  • satfat 1.2 g
  • monofat 5.9 g
  • polyfat 1.3 g
  • protein 2 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 66 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 325°.

  2. Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

  3. Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

  4. Peel oranges, removing any white pith. Cut each orange crosswise into 1/4-inch-thick slices.

  5. Peel and grate jicama.

  6. Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

Recipe adapted from We [love] Cooking: Totally Tasty Food for Kids.