Citrus Salad with Arugula and Mint

• Recipe by Grace Parisi

Ingredients

1. 2 large navel oranges
2. 2 Minneola, or Honeybell, tangerines
3. 1 pink grapefruit
4. 2 tablespoons extra-virgin olive oil
5. Salt and freshly ground pepper
6. 3/4 pound arugula, leaves torn into large pieces
7. 1/4 cup torn mint leaves
8. 1 small red onion, thinly sliced

Directions

1. Using a sharp knife, peel the citrus fruits; be sure to remove all of the bitter white pith. Working over a strainer set in a bowl, cut in between the membranes to release the citrus sections into the strainer. Squeeze the juice from the membranes into the strainer.
2. Measure 2 tablespoons of the strained juice into a bowl; drink the rest. Whisk the olive oil into the juice; season with salt and pepper. Add the arugula, mint and red onion and toss. Add the fruit, toss gently and serve.

Notes

One Serving - Calories 156 kcal, Total Fat 7.5 gm, Saturated Fat 1.0 gm, Protein 4 gm, Carbohydrates 22 gm