Recipe For Health
by Executive Sous Chef Rajeev Patgaonkar, MSU Kellogg Center
Featured Food: Citrus Yield: Serves 4

Ingredients

  • Salad
  • 1 lb. raw baby spinach
  • 12 orange segments
  • 12 grapefruit segments
  • ½ c. red onion, thinly sliced
  • 12 grape tomatoes, cut in half lengthwise
  • Vinaigrette
  • zest and juice of 1 orange
  • zest and juice of 1 lime
  • 1 large shallot, quartered
  • 2 t. olive oil
  • ½ t. sea salt
  • ¼ t. ground black pepper
  • 1 pinch of cayenne pepper

Preparation

In a large mixing bowl combine spinach, orange segments, grapefruit segments, red onion and tomatoes. Purée vinaigrette ingredients in blender or food processor then slowly drizzle over salad mixture until lightly coated. 

pro tip: Serve with Pistachio-Crusted Whitefish for a complete and delicious meal!

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