This light and refreshing salad, with its oil-free citrus dressing, would also be delicious with grilled chicken, shrimp or pork tenderloin.
Terrific Green Salads
1/4 cup fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 ripe papayapeeled, seeded and thinly sliced
4 loosely packed cups arugula and frisée, torn into bite-size pieces
How to Make It
In a medium bowl, whisk together the orange juice, mustard, vinegar and a pinch each of salt, cayenne and chili powder. Add the papaya and let stand for 10 minutes. Add the greens to the bowl, toss lightly and serve.
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