Wellness Week Recipe #1: Winter Citrus Salad
This delicious recipe from Chef Jeff Huntzinger at French Manor Inn and Spa in Sterling, Pennsylvania, satisfies a wide range of palettes with its sweet, tart and savory flavor profiles.
Full of winter citrus, baby arugula, toasted pistachios, dried figs and feta cheese, this salad is tossed in a tulip poplar honey and kaffir lime vinaigrette. We love the use of grapeseed oil since it’s high in polyunsaturated omega-6 fats, which is believed to reduce bad cholesterol in the arteries. We’re also huge fans of figs, which are a good source of potassium, a mineral that helps to control blood pressure. A little-known, but interesting fact: Fig leaves are also edible and have been shown to have antidiabetic properties, helping to lower the amount of insulin needed by diabetics who require insulin injections.
1 blood orange
1 navel orange
4 cups arugula
½ cup dried figs, sliced
⅛ cup pistachios
⅛ cup feta cheese
For the Tulip Poplar Honey and Kaffir Lime Vinaigrette:
1 tbsp grapeseed oil
1 tsp rice wine vinegar
Pinch salt and white pepper
½ tbsp tulip poplar honey (or your favorite honey)
1 kaffir lime, juiced
- Peel and section the blood orange, navel orange and grapefruit. Remove the outer skin or keep it on if you’d like.
- Artfully arrange 4 slices of the blood orange and navel orange on each plate, and 2 slices of grapefruit.
- To make the vinaigrette, combine the ingredients and toss into the arugula, dried figs, pistachios and cheese.
- Divide tossed mixture into three portions, plate and enjoy.
Nutrition information per serving: 186 calories | 7.5 g fat (mostly from the grapeseed oil, which is primarily polyunsaturated fats)
French Manor Inn and Spa is participating in Wellness Week 2012! Wellness Week, March 19-25, is your chance to look and feel your best with exclusive spa treatments, private training and more, all at $50 prices or 50% discounts. Learn more on Wellness Week 2012.