Fresh Green Salad with Citrus Vinaigrette

1. 1

   In a small bowl, combine the lemon zest with the lemon juice and orange zest.

2. 2

   Squeeze the juice from the zested orange into the bowl.

3. 3

   Whisk in the mustard and olive oil and season the vinaigrette with salt and pepper.

4. 4

   Using a sharp knife, remove the peel and bitter white pith from the remaining 2 oranges and the grapefruits.

5. 5

   Working over a plate, cut between the membranes to release the segments.

6. 6

   In a large bowl, toss the mesclun with the chopped parsley and the citrus vinaigrette; season the salad with salt and pepper.

7. 7

   Add the citrus segments to the greens and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.