Summer Citrus Salad w/Cowboy Dressing
This salad is one of my top five favorite salads of all time. It’s fresh and bright, and absolutely delicious!
Ingredients, Dressing
4 tablespoons olive oil
4 tablespoons white wine vinegar
4 tablespoons fresh lime juice (about 3 juicy limes)
4 tablespoons Cowboy Candy syrup
¼ teaspoon crystal kosher salt
1 large clove of garlic, minced
Ingredients, Salad
8 oz sugar snap peas, cut at an angle
2 grapefruits, segmented
2 oranges, segmented
¼ red onion, thinly sliced
10 oz baby arugula or arugula and spinach mix
½ oz fresh mint, thinly sliced
½ bunch of fresh cilantro, rough chopped
4 oz pepitas (shelled pumpkin seeds), raw or toasted with salt
4 oz goat cheese crumbles
4 Perfectly Baked Chicken Breasts, sliced
optional: grilled or baked chicken breast or fish of choice
Instructions, Dressing
Mince the garlic clove and add the wet dressing ingredients into a measuring pitcher.
Whisk to incorporate and set aside.
Instructions, Salad
Cut the snap peas at an angle, removing the top and bottom stem, set aside.
Segment the oranges and grapefruits, set aside.
Thinly slice a red onion and set aside.
Put the leafy greens into a large bowl.
Pick the mint leaves and thinly slice, then add into the large bowl.
De-stem the cilantro and rough chop. Then put it into the large bowl.
If using a protein with the salad, once it is ready, toss the greens, mint, and cilantro with half the dressing, mixing the dressing once more before you pour
Divide the greens between four plates.
Top the salad with:
Red onion
Sugar snap peas
Goat cheese
Pepitas
Segmented grapefruit and oranges
Sliced protein
Finish by drizzling the remaining dressing over each plate.
